Chef Marco Porceddu: Patate ripiene al Salmone - Stuffed Potatoes

Patate Ripiene al Salmone - Stuffed Potatoes with Wild Salmon

Prep. time: 15

Cook Time:30

Difficulty: 2 out of 5

Serve: 4/6


1 cup chopped fresh salmon (preferably Wild Salmon)

1/4 finely chopped green onions

1/4 cup whipped cream cheese

1/4 cup grated parmigiano Reggiano

4 medium red potatoes ( about 3-4 inches long )

salt to taste

Pepper to taste

Fresh Tarragon (Garnish)


Cut the potatoes in Half.

Cut off a small portion of the bottom of each half to make them easier to stand.

Use a melon baler to take some of the flash of the potato out leaving quarter inch thickness.

Keep potato shell in water to keep them from turning black.

Dice the potato flesh you removed and place it in a bawl.

Add Salmon, green onions, tarragon, parmigiano, cream cheese, salt and pepper and mix.

Remove the potato shell from the water and dry.

Fill the potato shell with the Salmon mixture.

Place them on a tray, sprinkle parmigiano on top and drizzle with EVO.

Then bake in a preheated oven between 350-375 for about 20-25 minutes or until golden.

Serve warm with fresh tarragon to decorate.

Wine Pairing:

Fiano D’Avellino

Chilean Chardonnay

Rose Campagne

Check more recipes from Chef Marco Porceddu


#chefmarcoporceddu #PatateripienealSalmone #recipeoftheday


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