Preparation

Start by thoroughly washing the potatoes and cooking them in their skins in salt water, being careful not to overcook them (they must remain firm), then strain them and allow them to cool slightly.
Meanwhile, thaw the COMIFRIO piglet rissoles in the microwave.
After thawing, separate the filling from the dough and set aside.
When the potatoes have cooled, using a spoon, remove part of the pulp and fill this space with the filling from the rissoles you separated earlier. Insert at least two fillings per potato.
Repeat for all the potatoes and place a generous layer of grated cheese over the filling.
Take the dough you separated from the rissoles and cut it into squares 1 cm across. Take some and place them on top of the cheese on the stuffed potatoes, putting the rest on a baking tray greased with olive oil where you will also put the stuffed potatoes.
Bake in the oven preheated to 200°C until the potatoes appear a uniform golden colour. If deemed necessary, select your oven’s grill function and brown a little.
With your mouth watering, remove the baking tray from the oven, sprinkle the potatoes with the dried chives, garnish your dish with sautéed rapini or a green salad and garnish with the improvised “croutons”.

Follow a balanced and varied diet, be sure to start your meal with a tasty COMIFRIO soup. We suggest the Carrot soup with green beans! Do not forget that a colourful meal is a nourishing meal!

COMIFRIO hopes you enjoy your meal!