The recipe for these cheese stuffed potatoes was discovered by my 8-year-old daughter an became and instant hit in our family! After that I did my own research and found that there are different ideas on how to make cheese stuffed potatoes, like the one here.
I adjusted the recipe to go with the 5 Element Theory and for the best flavour and health benefits. Take a look!
Cheese – preparation
Use grated mozarella, cheddar or any other hard cheese of your choice. If you haven’t got grated cheese either grate it yourself of cut it into small cubes. Set your cheese aside.
Potatoes – preparation
Boil 4-5 medium-sized potatoes, skin on, until soft. Or, use boiled potatoes from your dinner the day before.
Leave them to cool completely, take the skins off and run them through a potato ricer. If you have not got one, mash your potatoes with a regular potato masher or a fork.
Add them to a large mixing bowl with the following ingredients:
- Sweet – mashed potatoes, 5 tablespoons potato flour (starch),
- Pungent – 1/2 teaspoon ground ginger, a large pinch of black pepper,
- Salty – 1/2 teaspoon of salt,
- Sour – a pinch of dried basil,
- Bitter – 1/2 teaspoon turmeric.
The kneading
Using your hands, knead the potatoes together with the spices. Make sure they combine well. Also, make sure there are no lumps of flour or spices in the dough. Your dough needs to be easy to work and not too sticky or too dry. If it is sticky, add a bit of potato flour. In case of dough too dry splash it with a bit of water.
The rolling
With your fingers pick a bit of the dough and roll it to get a ball. Make a hole in the middle and add some cheese inside. Close the edges so that cheese stays inside. Flatten them a little bit before frying.
The frying
Shallow fry on medium-high heat on both sides until golden-brown. Serve hot.
Check out my other potato recipes: potatoes in salmoriglio sauce, dum alu or oven baked chips.
