Hasselback potatoes with speck, scamorza cheese and aromatic herbs

Preparation

1. Preheat the oven at 190°C in fan-assisted mode.
2. Peel the potatoes and pierce them horizontally in the lower part with a wood skewer, then cut them vertically for 3/4 of their length: the skewer is going to stop the knife , to prevent from cutting the potato until the end.
3. Brush the oil on the potatoes, both on the surface and between the two slices, add salt, pepper and small thyme and marjoram branches.
4. Put the potatoes on a sheet pan covered by parchment paper and bake for about 25 minutes.
5. In the meantime, cut the scamorza cheese into thin slices and the speck into small strips.
6. Take the potatoes out from the oven and put the scamorza cheese and the speck in the fissure between the two slices; then, bake again for about 5 minutes, until the cheese is melted and the speck is crispy.
7. Take out from the oven and serve your speck and potato dish!