Salami-Stuffed Potatoes: A Marriage Made in Hassleback Heaven!

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The cooking world has been all aflutter as of late with hassleback salami and potato recipes.  They are each delicious on their own, but I thought, "You know what would take them over the top? COMBINE them!" Behold, salami-stuffed hassleback style potatoes!  These are not diet-friendly, but they are scrumptious.

Ingredients:

Equipment:

4-5 Idaho potatoes, roughly the same size

1-2 onions

2-3 cloves of garlic

Salt

Pepper

Olive oil

½ cup honey

½ cup good whole grain mustard (Don’t go with the finger paint yellow version on this)

Wooden spoon

Sharp knife

Measuring cups

Measuring spoons

Mixing bowl

Mixing spoon

Large rimmed baking sheet

Parchment paper

Preheat oven to 425°. Line baking sheets with parchment paper.

TUTORIAL:

How to Cut Anything Hassleback-Style

Lay a wooden spoon on your cutting board.  Place the item (in this example, a potato) next to it length wise.  Using the spoon as stopper, slice potato into rounds half an inch apart.  The spoon will stop you from going all the way down!

Slice salami, onions and garlic into thin slices/rounds.  Stuff each slit of the potato with salami, then onion and garlic, then salami, alternating each slit.  Repeat for all potatoes. 

When finished,  drizzle with olive oil, and sprinkle with salt and pepper.  Bake uncovered 30 minutes. 

Meanwhile, mix honey, mustard and hot sauce.  After cooking in the first half hour, remove potatoes from oven, and brush sauce mixture on top. Bake an additional 20 minutes, or until potatoes are cooked through.

 This salami-and-onion creation will get crisp and browned, and the sauce will caramelize.  Yummy, yummy,  in your tummy!
Salami-Stuffed Potatoes
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Ingredients
  1. 4-5 Idaho potatoes, roughly the same size
  2. 1-2 onions
  3. 2-3 cloves of garlic
  4. Salt
  5. Pepper
  6. Olive oil
  7. ½ cup honey
  8. ½ cup good whole grain mustard (Don’t go with the finger paint yellow version on this)
  9. 1-2 tsp hot sauce, depending on your preference
Instructions
  1. Lay a wooden spoon on your cutting board. Place the item (in this example, a potato) next to it length wise. Using the spoon as stopper, slice potato into rounds half an inch apart. The spoon will stop you from going all the way down!
  2. Slice salami, onions and garlic into thin slices/rounds. Stuff each slit of the potato with salami, then onion and garlic, then salami, alternating each slit. Repeat for all potatoes.
  3. When finished, drizzle with olive oil, and sprinkle with salt and pepper. Bake uncovered 30 minutes.
  4. Meanwhile, mix honey, mustard and hot sauce. After cooking in the first half hour, remove potatoes from oven, and brush sauce mixture on top. Bake an additional 20 minutes, or until potatoes are cooked through.
  5. This salami-and-onion creation will get crisp and browned, and the sauce will caramelize.
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