These cheesy stuffed potatoes with guanciale are pure comfort on a plate. Crispy on the outside, creamy and smoky inside, they’re the perfect choice for a cozy dinner or a weekend treat. Using simple ingredients like potatoes, scamorza cheese, and guanciale, you can turn an everyday spud into something irresistible.
Why Everyone Will Love This Recipe
- Simple yet satisfying: Just a few ingredients create deep, rich flavor.
- Cheesy and smoky: The melted scamorza and crispy guanciale pair beautifully.
- Versatile: Ideal as a main course, side dish, or party appetizer.
- Family-friendly: Kids and adults alike will devour these golden bites.
What Is the Dish?
Stuffed potatoes are a classic Italian-inspired comfort food, known for transforming humble ingredients into something luxurious. In this version, the combination of guanciale—a cured pork cheek with a delicate, smoky aroma—and scamorza cheese, a semi-soft, meltable cheese, makes the dish both rich and indulgent. It’s a rustic favorite that fits any dinner table, from casual family nights to elegant gatherings.
Cooking Tips
- Use similar-sized potatoes so they cook evenly.
- Don’t over-scoop—leave a thin layer inside to keep structure.
- Substitute options: You can swap scamorza for mozzarella or provolone if needed.
- Add herbs: A touch of thyme or rosemary enhances the aroma beautifully.
- For extra crispiness, brush the potato skins with olive oil before baking.
Frequently Asked Questions
What Are the Best Potatoes for Stuffing?
Choose medium-sized starchy potatoes like Russets—they hold their shape and get wonderfully fluffy when baked.
Can I Use Bacon Instead of Guanciale?
Absolutely! Bacon or pancetta makes a great substitute if guanciale isn’t available.
How Do I Keep the Filling Creamy?
Mash the scooped potato while it’s still warm and mix it immediately with the cheese and oil. This ensures a smooth, creamy consistency.
Can I Add Vegetables to the Filling?
Yes! Chopped spinach, caramelized onions, or mushrooms can add color and depth.
Are Stuffed Potatoes Gluten-Free?
Yes, this recipe is naturally gluten-free—just check your cheese and guanciale labels to be sure.
How to Store
Let the stuffed potatoes cool completely. Store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes until warmed through and crisp again.
How to Freeze
Place cooled, fully baked stuffed potatoes on a tray and freeze until solid. Transfer them to a freezer-safe bag or container and keep frozen for up to 2 months. Reheat directly from frozen at 375°F (190°C) for 20–25 minutes.
Ingredients
How to Make Cheesy Stuffed Potatoes With Guanciale
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Place them in salted water and cook for 25 minutes until tender but not mushy. Drain and let them rest for a few minutes.
Place them in salted water and cook for 25 minutes until tender but not mushy. Drain and let them rest for a few minutes.
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Halve each potato and gently scoop out most of the flesh, leaving a sturdy shell.
Halve each potato and gently scoop out most of the flesh, leaving a sturdy shell.
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In a bowl, mash the scooped potato flesh. Add scamorza, guanciale, salt, and a drizzle of olive oil. Mix well.
In a bowl, mash the scooped potato flesh. Add scamorza, guanciale, salt, and a drizzle of olive oil. Mix well.
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Spoon the mixture back into the potato shells, top with rosemary, and bake at 390°F (200°C) for 15 minutes until golden and bubbling.
Spoon the mixture back into the potato shells, top with rosemary, and bake at 390°F (200°C) for 15 minutes until golden and bubbling.
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Serve hot and enjoy the crispy skin, gooey cheese, and smoky aroma!
Serve hot and enjoy the crispy skin, gooey cheese, and smoky aroma!
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