Stuffed duchess potatoes

Stuffed duchess potatoes are a variation of the classic and famous duchess potatoes prepared and consumed all over the world.

A preparation even tastier, since the mixture that usually forms the duchess potatoes is enriched by the stuffing. In this case, it includes ham and scamorza, but it can be made in many different ways.

The preparation is quite simple and fast but the final result will be refined and particular so as to get success with your guests.

Prepare together the stuffed duchess potatoes with some useful tips for a yummy result.

Ingredients

  • 1 kg potatoes
  • 3 egg yolks
  • ⅓ cup butter
  • ½ cup Parmesan
  • salt, to taste
  • cooked ham
  • scamorza

Stuffed duchess potatoes

Directions

Wash the potatoes and cook them in plenty of salted water until they are very soft and fork tender.

Stuffed duchess potatoes
Mashed potatoes

Cook the potatoes in the microwave to be faster. Crush the potatoes and add them in a bowl.

Stuffed duchess potatoes
Add all ingredients

Add the egg yolks, the previously melted butter, the grated Parmesan and salt. Mix all the ingredients so as to form a compact mixture in which all the ingredients have blended perfectly. Reduce the ham and the scamorza in cubes.

Stuffed duchess potatoes
Mix

Take a baking sheet and line it with baking paper. Use the sac à poche to create a dough disc. Then, make an outer border.

Stuffed duchess potatoes
Making duchess potatoes

Add the cooked ham and scamorza and cover the filling with the previously prepared mixture.

Stuffed duchess potatoes
Filling

Cook in a preheated oven at 356°F for about 20 minutes or until they are well golden on the surface.

Stuffed duchess potatoes

Tips

Store the stuffed duchess potatoes for a maximum of a couple of days in an airtight container in the refrigerator or covered with food wrap film.

Before serving to your guests, reheat them in a traditional oven for about ten minutes or for a few seconds in the microwave so that they return as soft as when you prepared the dish.

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