These Jacket potatoes are perfect as a side dish or even as a main course with this filling of stringy mozzarella, herbs and a sprinkling of Parmigiano Reggiano.
Serves 4, Preparation time 10 mins, Cooking time about 1 hour
- 4 large baking potatoes
- 50 g. Mozzarella, diced
- Grated Parmigiano Reggiano aged 36 months, to taste
- Sage, about 5-6 leaves
- Rosemary, 2 fresh sprigs
- Extra Virgin Olive Oil (EVOO), 3 tablespoons
- salt and pepper, to taste
Wash potatoes and then dry them with a kitchen cloth or brushing them carefully so as not to spoil the skin. Prick each potato with a fork or a toothpick before cooking them.
Bake for about 50-60 mins until the skin is crisp and the flesh soft.
Tip: baking time varies depending on the size of the potatoes you used, thus better to check from time to time with the toothpick test.
Meanwhile chop both sage and rosemary, dice the mozzarella.
Once potatoes ready, cut a line or a cross on top of each potato, add a pinch of salt, diced mozzarella, sage and rosemary, a pinch of pepper and a drizzle of EVOO, finally sprinkle with grated Parmigiano, put the baking tray into the oven still hot for other five mins so to melt completely the cheese, then serve immediately.