MENU
Preparation
Boil the potatoes in salted water leaving their skin on. Warm the sour cream and season with salt and pepper. Add the finely chopped herbs. Cut the potatoes at about one third of their length and delicately scoop out the flesh using a teaspoon. Cut the Speck Alto Adige PGI into slices, mix with the braised onions and use the mixture to fill the empty potatoes. Put the sour cream onto the plate and place the potatoes on top. Garnish as you wish.
Ready to try something new?
See more Speck recipes ...
Ready for an Italian classic? Don’t miss your chance to try this popular potato recipe with Speck Alto Adige PGI sauce.
You’ll impress even the most die-hard pasta fans with this recipe: Italian gnocchetti harmonises magnificently with Speck Alto Adige & mountain cheese.
Yes, we are serious: This recipe features typical waffles like you know from your childhood, yet with a twist ...
A classic revisited: these Hasselback potatoes are a real treat for the eyes and the palate.
This delicious baked dish combines delicate crepes, flavorful asparagus, and savory Speck Alto Adige PGI.
We love to cook with wine. Sometimes we even use it to actually cook. Especially in combination with leek, grey cheese and Speck Alto Adige - what could be better?
Delicate flowers, savoury Speck Alto Adige PGI and golden saffron sauce – a baked dish full of South Tyrolean summer flavours.
You’ve never tried polenta like this before: wrapped in Speck Alto Adige it’s a new-fangled delight ...
Keen on a spicy yet simply prepared dish? We’re dishing up Speck Alto Adige and cod.
An absolute classic of traditional South Tyrolean cuisine: Speck-flavoured dumplings made in South Tyrol! Discover the original recipe!