Stuffed Potato with Creamy Cheese and Mortadella
Baked potatoes with a creamy mortadella filling and a golden cheese topping.
- Estimated time: 80 min
- Servings: 4
Ingredients
- 4 large potatoes, about 250 g each
- 15 ml olive oil
- 200 g diced Sadia mortadella
- 150 g cream cheese
- 30 ml milk
- 100 g grated mozzarella
- 10 g chopped chives
- Salt and black pepper to taste
Preparation
- Preheat the oven to 200 °C. Wash and dry the potatoes, prick the skins with a fork and rub with the oil and a little salt.
- Bake on a tray for 55–65 minutes until a fork slides easily into the centre. Timing varies with potato size.
- Hold the potatoes with an oven glove. Split each lengthwise and scoop out some flesh, leaving a roughly 1 cm border to support the filling.
- Mash the removed flesh with the cream cheese and milk. Stir in the mortadella and half the chives; adjust salt and pepper.
- Fill the potatoes and top with mozzarella. Return to the oven for about 10 minutes until the filling is hot and the cheese melts. Finish with the remaining chives.
Allergens
Milk. Also check the mortadella label for allergens.
Always check product labels and possible cross-contact with allergens.
Culinary adaptations inspired by Sadia products, not official brand recipes. Times are estimates.
