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Potato Balls with a Melting Centre
Close to a gnocchi dough, this potato and parmesan mixture wraps around a centre of smoky bacon and melting mozzarella. The potato and bacon cook in the MicroCook Pitcher, then the Mini Football Mould keeps the filled dough neatly in shape as it browns in the oven.
- Total time
- 55 min
- Prep
- 15 min
- Cook
- 38 min
- Rest
- 2 min
Ingredients
Method
Prick the potato skin and cook it with 10 ml (2 tsp) water in the Tupperware MicroCook Pitcher 1 l for about 6 minutes at 600 W. Leave to stand for 2 minutes.
Drain it, peel it, then mash it with a potato masher along with the butter and dried yeast.
Cut the mozzarella into small cubes. Cook the bacon for 2 minutes at 600 W in the rinsed pitcher, then drain it. Set the oven to 180 °C (350 °F), conventional setting.
Work the egg, parmesan, flour and salt into the mash with a silicone spatula until the dough is even.
Scatter a few seeds in the base of each cavity of the Tupperware Mini Football Mould, set on the cold oven rack, then share the dough between them.
Hollow out the centre of each portion, fill generously with bacon and mozzarella, then close it up by folding a little dough back over. Press gently so the dough sticks to the sides.
Bake on the lower shelf for about 30 minutes. Enjoy warm as a nibble or a starter, with a rocket salad if you like.
