Potato Baskets with Zucchini and Cheese

Potato baskets with zucchini and cheese are a delicious appetizer or side dish, simple yet impressive. Here is the recipe:

Ingredients

• 4 medium-sized potatoes
• 2 zucchinis
• 100 g of soft cheese (such as stracchino or provola)
• Salt and pepper to taste
• Extra virgin olive oil
• Herbs to taste (thyme, rosemary)
• 1 clove of garlic
• Bread crumbs (optional)
• Butter for greasing the molds

Preparation

1. Preheat the oven to 180 °C.
2. Wash the potatoes well and wrap each one individually in aluminum foil, then bake for about 40-50 minutes, or until soft inside.
3. Meanwhile, wash the zucchinis and cut them into cubes.
4. In a pan, heat some oil with a clove of garlic and, if you like, some herbs to flavor the oil.
5. Remove the garlic and add the zucchini. Sauté them until they’re tender, then season with salt and pepper to taste.
6. Once the potatoes are cooked, take them out of the oven and let them cool. Cut the potatoes in half and hollow them out carefully with a spoon to create a sort of “basket”. Leave a border of about a couple of millimeters so they keep their shape.
7. Mash the scooped-out potato pulp and mix it with the chosen cheese, then adjust the seasoning with salt and pepper.
8. Lightly grease some muffin cups with butter and sprinkle them with breadcrumbs if you want a crispier crust.
9. Place the potato halves in the molds and fill them with a first layer of the potato and cheese mixture, followed by a second layer of zucchini.
10. Bake the baskets for about 15-20 minutes, or until the surface is golden and crispy.
11. Remove from the oven and let cool before gently removing the baskets from the molds.

Curiosity

These baskets are a versatile recipe and can be customized by adding other ingredients such as mushrooms, bacon, or even leftover roast chicken. The potato “basket” represents a creative way to present a combination of flavors which, in cooking, are celebrated for their simplicity and affinity.

Enjoy your meal!