Baked potatoes filled with leeks, cheese and Speck

Stuffed potatoes allow creativity: mushrooms, sausage, burrata, pumpkin, Gorgonzola or radicchio, whatever you like. Recently on Milan's Navigli I ate at POORMANGER, serving potatoes in many forms at very reasonable prices. They use huge, thick-skinned potatoes, cooked then filled. I could not find those, so used ordinary large potatoes with excellent results.

INGREDIENTS FOR 3 PEOPLE

3 LARGE POTATOES

50 g BRIE

50 g PROVOLA

1 LARGE LEEK

6 SPECK SLICES

GRATED PARMESAN

SALT

PEPPER

I wash and cut the leek into strips, cook in a pan with oil, a little water, salt and pepper, and cover to cook gently.

I dice the cheeses; choose your favourites.

I boil potatoes in salted water for about 35/40 minutes, depending on size.

I cool slightly and halve.

I scoop them out with a spoon, keeping each separately because I am rather precise 😂. You can put all the flesh in one bowl.

I add leek and season sparingly with salt and pepper.

I add cheeses, reserving some cubes, and a little extra virgin olive oil.

I refill the potatoes.

I add reserved cheese cubes.

I lightly brown Speck strips in a small pan without drying too much.

I add Speck on top and Parmesan, then bake in an oven or air fryer for about 20 minutes at 180°C.

Delicious, with crisp Speck, soft potatoes and melted cheese: a real treat.