Jacked potatoes stuffed with Fontina PDO, Arnad Lard PDO and spinach pesto

How to cook Jacked potatoes stuffed with Fontina Dop, Lardo di Arnad DOP and spinach pesto

  • Category: Delicious recipes

  • Difficulty: easy

  • Information:

  • Serves: 4
  • Preparation: 1 hour 45 min
  • Ingredients:

  • 4 large potatoes (about 300 g each)
  • 200 g of Fontina AOP
  • 8 slices of Lardo d’Arnad AOP
  • salt and pepper

For the pesto:

  • 80 g of spring spinach
  • 20 g of pine nuts
  • 40 ml of oil
  • salt
  • Pairings: Vuillermin

Un vin rouge autochtone au parfum intense et au goût sec qui se marie très bien aux ingrédients de ce plat.

Jacked potatoes stuffed with Fontina PDO, Arnad Lard PDO and spinach pesto
  • Preparation:

Turn the oven on to 200°. Wash the potatoes well, dry them and wrap them one by one in aluminium foil. Place them on a baking tray and bake for about 1 hour and 30 minutes.

While the potatoes are cooking, wash the spinach and dry well. Blend with the pine nuts and a pinch of salt, adding the oil until the pesto is smooth. Keep it aside.

Shortly before the end of the cooking time of the potatoes, remove the rind from the Fontina and grate it with a large-hole grater.

Check the cooking point of the potatoes by pricking them with a fork, remove them from the oven and, handling them carefully, remove the foil and cut them lengthwise.

Season each potato with salt, pepper and a spoonful of pesto. Stuff them with a quarter of the Fontina and 2 slices of Arnad Lard and serve immediately.

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Fondue with Fontina PDO


Dice Fontina PDO and remove the rind. Transfer it into a bowl and pour the milk until it is covered. Leave in the fridge overnight.

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