Recipe Index

Ingredients

• 4 potatoes of the same size, 1.9 lb in total
• 4.2 oz ground beef
• 1.5 oz sweet provola cheese
• 1.4 oz Parmigiano Reggiano cheese, to grate
• 1 garlic clove
• 2 tablespoons extra virgin olive oil
• 1 tablespoon white wine
• Fine salt, to taste
• Black pepper, to taste

Method

1. Wash and thoroughly dry the potatoes, set them on a parchment-lined baking sheet, and bake in a static oven at 375°F for about 1 hour, until soft when pricked with a toothpick; choosing potatoes of the same size keeps the cooking even.
2. Meanwhile, heat the olive oil with the peeled garlic clove in a pan, and once the garlic has flavored the oil, remove and discard it.
3. Add the ground beef to the pan, crumble it with a spoon, and brown it for about 10 minutes; deglaze with the white wine and, once the alcohol has evaporated, take the pan off the heat and set the meat aside.
4. Halve the baked potatoes lengthwise once they are cool enough to handle, scoop the flesh out with a teaspoon leaving about a ¼-inch border, and collect the flesh in a bowl.
5. Mash the potato flesh with a fork into a purée, stir in the browned beef, and season with salt and pepper.
6. Cut the provola into cubes, fold it through the filling, and spoon the filling back into the potato shells.
7. Grate the Parmigiano Reggiano over the potatoes, set them back on the lined baking sheet, and broil for 5 minutes until the surface browns; serve hot.

Prep: 20 min · Cook: 75 min · Total: 95 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data