Stuffed potato boats are a great starter, original and different from the usual, to serve in many different variations depending on the tastes of your guests.
The preparation is extremely simple, it will not require many steps and preparation times are not too long.
So let’s see together how to prepare some excellent stuffed potato boats.
- 4 boiled potatoes
- 140 g mozzarella
- 130 g bacon
- grated Parmesan cheese
- pepper, to taste
Cook the potatoes in plenty of salted water for approximately 40 minutes. In alternative, cook them in the oven or steam them. Choose the cooking mode you prefer the most, according to the final result you want to get.
For a better effect, choose potatoes with a strong peel so that it does not flake during cooking and gives a final better chromatic effect to your plate.
Once cooked, let the potatoes cool and cut them in half so as to obtain two parts. Use a teaspoon to create a bowl inside each half of your potatoes just made.
Do not dig too much but leave at least 1 cm from the edges and at least 1 cm from the bottom to make your boats solid and to avoid to break them when you consume them.
In a very hot non-stick pan add the cubes of bacon and cook for a few minutes; add some pepper. When the bacon is well cooked, turn off the heat and leave aside to cool. In the bowl mix the potatoes, the cooked and warmed bacon cubes and also the mozzarella cubes, which should not be too large.
Add béchamel, based on the final result you want to get, and parsley previously washed and finely chopped.
Mix using a fork to obtain a homogeneous mixture. If you want more or less creamy, adjust the quantity of béchamel.
Stuff the potato boats with the stuffing you just made.
Sprinkle with plenty of grated Parmesan and place in a preheated oven at 374°F for approximately 20 minutes. Serve warm to your guests.
Store the stuffed potato boats for a couple of days in the refrigerator in an airtight container.
Before serving again, heat them in a traditional oven or for a few seconds in the microwave.