How to make
Wash the potatoes well, pierce them with a fork in 4-5 places, put them in a baking pan covered with aluminum foil and bake them at 430°F (220°C) for about 1 hour.
Leave them to cool slightly, so that you don't burn yourself and cut them in half. Mix the corn, finely chopped onion, roasted pepper and season with salt, black pepper and oregano.
Lightly carve the potatoes and fill them with the mixture.
Grate the cheese on top of the prepared stuffed potatoes and bake them at 360°F (180°C) for about 15 minutes.
The stuffed potatoes with scamorza and emmental are served with a salad.
