We have baked the potatoes in their skin as the Anglo-Saxon recipe says, but then we have stuffed them with mozzarella, aromatic herbs and an aged 36 months Parmigiano. Perfect as Contorno or even as unique dish.
Serves 4, Preparation time 10 mins, Cooking time about 1 hour
- 4 large baking potatoes
- 50 g. Mozzarella, shredded
- Grated Parmigiano Reggiano aged 36 months, to taste
- Sage, 6 leaves
- Rosemary, 2 fresh sprigs
- Extra Virgin Olive Oil (EVOO), 3 tablespoons
- salt and pepper, to taste
Pre-heat the oven to 180 C.
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 before cooking them.
Bake for about 50 mins-1 hr 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 – you can use a knife or a blender, as you like.
Once ready, cut a line or a cross on top of each potato, add a pinch of salt, shredded mozzarella, chopped 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.
Tip: a good substitute for Mozzarella is Asiago cheese or even Provolone.