Procedure

CHEESY STUFFED POTATOES WITH RIGAMONTI BRESAOLA DELLA VALTELLINA IGP

Carefully wash the potatoes under running water, then put them in a pot of boiling, salted water. When they are cooked through but still firm, drain them. Alternatively, wrap each potato in aluminium foil and bake in a preheated 200°C oven for around 40 minutes. Use a knife to slice the tops off the potatoes, then use a spoon to scoop out the flesh. Put the potato flesh in a bowl and mix with the robiola or other soft cheese, the Rigamonti Bresaola della Valtellina IGP and the Parmesan and season to taste with chives, salt, pepper and extra-virgin olive oil. Stuff the potatoes with the mixture, replace the tops and bake in a 180°C oven for around 20 minutes. Serve hot with a side salad.