Home > Recipes > Standing potatoes with provolone cheese and bacon
Standing potatoes with provolone cheese and bacon
Course
Second
Time
50
Portions
4 servings
Difficulty
Easy
INGREDIENTS
200 g Provolone Soresina 2 slices of speck, not too thin 8 medium potatoes 1 sprig of rosemary Q.b. extra-virgin olive oil Q.b. salt Q.b. pepper
PREPARATION
Peel the potatoes, remove the ends and, using a small knife and a teaspoon, hollow out the inner flesh without piercing the base. Soak the potatoes gradually in cold water so they do not blacken.
Dice the provolone into small cubes, cut the speck into thin strips, and mix the two ingredients together.
Drain and dry the potatoes, stuff them with provolone and speck, and place them in an ovenproof dish.
Adjust salt, season with a drizzle of oil, and garnish with clumps of rosemary.
Bake at 200°C with fan mode and bake 30-35 minutes.
Pull out when they are well browned on the surface, sprinkle with a sprinkling of freshly ground black pepper, and serve hot.
