Stuffed potatoes with ham and cheese

Name: Stuffed potatoes with ham and cheese
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 6
Ingredients: Potatoes (medium of the same measure) 6; Prosciutto cotto 2.5 oz; Fontina cheese 2.5 oz; Parsley to taste; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste

it br es fr de

223

Calories per serving

Gluten Free

Energy Kcal 223
Carbohydrates g 34.3
of which sugars g 0.9
Protein g 8
Fats g 10.4
of which saturated fat g 3.18
Fiber g 2.3
Cholesterol mg 17
Sodium mg 557

Difficulty: Very easy
Prep time: 25 min
Cook time: 1 h 30 min
Makes: 6 pieces
Cost: Low

PRESENTATION

Stuffed baked potatoes are seriously one of those dishes that just feels like a warm hug—especially with the Italian twist of prosciutto and fontina cheese. Trust me, it's really, really good. In Italy, these potatoes are often prepared ‘al cartoccio,’ meaning they’re cooked in foil. And you know what? This method gives you a tender outside and a creamy inside. Perfect for scooping. Perfect for filling. The popular ‘barchette,’ or little boats, that you might see in Italian kitchens, are pretty much similar to this dish. And but here's the deal: using fontina makes these stand out. It melts into a gooey layer with the savory prosciutto, creating a taste that's, like, super special. Add some fresh parsley, and bam! You’ve got ham and cheese potatoes that are rich, moist, and full of classic Italian comfort. Really good stuff.

And listen, it’s no wonder this dish is a hit with both kids and adults, especially when you want a fun twist on regular baked potatoes. In northern Italy, some folks might swap out fontina for other cheeses, but—here's the thing—that melty texture? That's what makes these twice-baked potatoes unique. They’re the kind of dish people just keep coming back to, for sure, especially during a laid-back family meal. The filling is super creamy, with just the right amount of saltiness from the ham, all snug inside the soft potato shell.

These stuffed baked potatoes aren’t just about taste, though. They’re also easy to make. Which is great. A big plus for anyone looking for simple dinner recipes. Whether as a main course or a hearty side, they bring a bit of Italian comfort right into your kitchen. And for those who love potato side dishes that offer something really special, this version totally checks all the boxes. Plus, they’re perfect for any occasion, making your meal feel festive and seriously delicious.

How to prepare Stuffed potatoes with ham and cheese

To prepare the stuffed potatoes with ham and cheese, start by selecting 6 potatoes of similar size, so they will cook at the same time 1. Wrap each one in a sheet of aluminum foil 2 and place them spaced apart on a baking tray. Bake in a static oven, preheated to 400°F, for about 80 minutes 3.

Meanwhile, cut the cooked ham 4 and the fontina cheese with the rind removed, both into cubes of about 1 cm 5. Finally, chop the parsley 6.

When the necessary time has passed, check if the potatoes are cooked with the help of a skewer: if it reaches the center easily, they are considered cooked. Remove the foil 7 then cut the top part of the potatoes 8 so that one part is larger than the other 9.

Scoop them out with a spoon, being careful not to pierce the larger part as it will serve as a shell 10. Place the scooped-out part in a bowl 11. Gradually arrange the potato shells in a baking dish 12.

Add the ham, fontina cheese 13, salt, pepper, chopped parsley 14, and a drizzle of oil to the potato pulp 15.

Mix well 16 and before stuffing the potatoes, salt them inside 17. Then fill them one at a time 18.

Here is the first one ready, repeat for all the others 19 so they will be ready to be gratinated in a hot oven at 400°F, in grill mode, placed on the upper part of the oven for 5-7 minutes 20. Your stuffed potatoes with ham and cheese are ready to be enjoyed hot 21.

Storage

If you wish, you can store your stuffed potatoes with ham and cheese for a maximum of 2-3 days.

Freezing is not recommended.

Advice

You can also use other types of cheese as you like, preferably not fresh ones like mozzarella or similar. In this case, it's advisable to drain the cubes for at least an hour.

For the translation of some texts, artificial intelligence tools may have been used.