Potato bombs: the easy recipe to prepare them in the oven

How to prepare potato bombs

Step 1

Place the potatoes in a pan covered with cold water1 and cook for half an hour from the time they boil; then drain and leave to cool.

step 2

Peel the potatoes, mash them with a potato masher and collect the mash in a large bowl2.

step 3

Add the egg3.

Step 4

Add the grated Parmesan4.

Step 5

Proceed with the yeast5.

Step 6

With salt6.

Step 7

Season with a pinch of pepper7.

Step 8

It smells of nutmeg8.

Step 9

Mix well until a homogeneous mixture is obtained9.

Step 10

Pour in the sifted flour10.

Step 11

Integrate it carefully11.

Step 12

Then place the dough onto a floured work surface12.

Step 13

Roll out with a rolling pin into a not too thin layer13.

Step 14

Using a 10 cm diameter cookie cutter, cut out lots of slices14.

Step 15

Place some chopped cooked ham in the middle of each slice15.

Step 16

Fill with diced mozzarella16.

Step 17

Close the dough over the filling17.

Step 18

Make lots of bowlers18.

Step 19

Place them on a baking tray lined with baking paper and drizzle with a drizzle of extra virgin olive oil19.

Step 20

Bake the potato bombs at 200°C in convection mode and let them cook for 15 minutes. Make sure to turn them halfway through cooking. Remove from the oven when the time is up20.

Step 21

Place the potato bombs on a serving plate21, bring to the table and serve.

storage
It is advisable to consume the hot and fragrant potato bombs immediately. Alternatively, they can be stored in an airtight container in the refrigerator for a maximum of 1 day . When serving, we recommend heating them in the oven for a few minutes.