STUFFED BAKED POTATOES

Ingredients · Potatoes: 4pcs, 860 g
· Ground beef: 120 g
· Sweet provolone: ​​40 g
· Parmigiano Reggiano DOP for grating: 40 g
· Garlic: 1 clove
· Il Cavallino Traditional Extra Virgin Olive Oil: 30 g
· White wine: 15 g
· Salt up: to taste
· Black pepper: to taste

Preparation To prepare stuffed baked potatoes, start by washing and drying the tubers well. We advise you to choose potatoes of the same size in order to obtain uniform cooking later on. Arrange the potatoes on a baking tray covered with parchment paper. Cook them in a preheated static oven at 190 ° C for about 1 hour (cooking times depend on the size of the potatoes, to better adjust, test the cooking by sticking the potatoes with a toothpick). In the meantime, heat the extra virgin olive oil Il Cavallino Traditional in a pan with the peeled garlic clove, once the garlic has flavored the oil, remove it and add the minced meat, crush it to crumble it and brown it for about 10 minutes, then add the white wine and, once the alcohol has evaporated, turn off the heat and set aside.