Post by nrode on Jan 10, 2006 11:54:45 GMT -4
Twice Baked Potatoes with Prosciutto
Pr-heat oven to 400°
4 medium to large baking potatoes (russet) leave skins on…scrub with vegetable brush and dry thoroughly.
2 teaspoons of extra virgin olive oil
2/3 cup roughly 3 oz of fine chopped prosciutto
½ cup whipping cream-hot but not boiling
2 tablespoons soft butter
salt and pepper to taste-white pepper is best…but coarse ground works well too.
¼ teaspoon of fresh nutmeg…this is optional (if you do not have fresh nutmeg-a quality brand like McCormick in a jar will be fine) you can also eliminate the nutmeg altogether.
1/1/2 cups of finely shredded Gruyere cheese..(you can substitute Provolone, mozzarella, Swiss, even jack cheese works well)
1. Rub potatoes with olive oil. Use fork to punch holes down middle of potatoes. I usually make two sets lengthwise and one set width wise. Place on baking sheet; bake 55 to 60 minutes or until tender.
2. Cut potatoes in half lengthwise. Scoop out white part…but leave enough to keep the skin firm and from falling apart.
3. Place scooped potato in large bowl… add cream, butter, salt, pepper and nutmeg….mix well (I use my hand mixer)
4. Add 1 cup of the shredded cheese and all the prosciutto. Mix well.
5. Spoon mixture into potato shells…top with remaining cheese. Place on baking sheet…(I line mine with aluminum foil or bakers paper) before placing potatoes on baking sheet. Bake for 20 to 30 minutes or until stuffing is hot and cheese is light golden brown.
For a little extra zip you can add garlic salt in place of salt…and you can add a little parmesan cheese to top for the last 10 minutes of baking.
Serve with a salad and a side vegetable such as Italian Green Beans and you have a full meal.
Pr-heat oven to 400°
4 medium to large baking potatoes (russet) leave skins on…scrub with vegetable brush and dry thoroughly.
2 teaspoons of extra virgin olive oil
2/3 cup roughly 3 oz of fine chopped prosciutto
½ cup whipping cream-hot but not boiling
2 tablespoons soft butter
salt and pepper to taste-white pepper is best…but coarse ground works well too.
¼ teaspoon of fresh nutmeg…this is optional (if you do not have fresh nutmeg-a quality brand like McCormick in a jar will be fine) you can also eliminate the nutmeg altogether.
1/1/2 cups of finely shredded Gruyere cheese..(you can substitute Provolone, mozzarella, Swiss, even jack cheese works well)
1. Rub potatoes with olive oil. Use fork to punch holes down middle of potatoes. I usually make two sets lengthwise and one set width wise. Place on baking sheet; bake 55 to 60 minutes or until tender.
2. Cut potatoes in half lengthwise. Scoop out white part…but leave enough to keep the skin firm and from falling apart.
3. Place scooped potato in large bowl… add cream, butter, salt, pepper and nutmeg….mix well (I use my hand mixer)
4. Add 1 cup of the shredded cheese and all the prosciutto. Mix well.
5. Spoon mixture into potato shells…top with remaining cheese. Place on baking sheet…(I line mine with aluminum foil or bakers paper) before placing potatoes on baking sheet. Bake for 20 to 30 minutes or until stuffing is hot and cheese is light golden brown.
For a little extra zip you can add garlic salt in place of salt…and you can add a little parmesan cheese to top for the last 10 minutes of baking.
Serve with a salad and a side vegetable such as Italian Green Beans and you have a full meal.