This is a rich recipe to prepare the potatoes that children love.
Learn more about Emilia Molinari
Ingredients6 portions
Preparation
Each potato is washed and not peeled, dried and put in the medium oven for 1 hour or so until soft.
Once they are soft, they are cut in half widthwise so that 2 half potatoes remain. With a teaspoon the pulp is emptied, being careful not to spoil the skin. The interior is salted and a little butter is added.
The potato that we take out is crushed with a fork, put the chopped ham and rectify the salt. With this mixture the potatoes are filled and they are placed in a refractory.
Put a piece of butter on top and bake about 10 minutes and serve immediately.
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