Here’s my italian rich version of delicious baked potatoes. Always a treat – they go very well with chicken, vegetables or by themselves as appetizer or snack! The Italian touch is given by scrumptious Sundried Tomatoes!

Loved by adults and children they are the perfect solution for a yummy meal and are appreciated by everyone.. you won’t be able to get enough of them!

They are really healthy, easy to create and the surprise result is guaranteed!

Don’t miss my:

Yummy Baked Potatoes in my Tummy!

Ingredients for 3-4 persons:

• 7 medium potatoes
• 6 Sundried Tomatoes
• 80gr of cheese (like Gouda or Tilsiter)
• 1 teaspoon of Capers
• 40gr of Speck
• 1 tablespoon of shaved Parmesan
• butter, as needed
• 6-7 tablespoons of milk
• salt and pepper, as needed

Peel the potatoes and steam them. I used a pressure cooker for around 7-10 minutes. The potatoes should remain slightly raw.

Put the potatoes in a cloth, to cool them down.

When the potatoes are lukewarm cut away the cap and scoop out the pulp; leaving a thin shell.

In the meanwhile chop the cheese and the sundried tomatoes, and mince the speck.

In a large bowl, mash the pulp with the other ingredients, shaved Parmesan, salt and pepper.

Sprinkle a pinch of salt on the potato shells and spoon in the previous mixture.

Place the stuffed potatoes in a greased baking tin and add the milk into the tin.

Bake for 30 minutes in the oven 180-190°C or until heated through.

All done! Super delicious!! Enjoy and… Buon Appetito!