About Us saturday chef recipe

Mini Baked Potatoes with Proscuitto & Aged Cheddar

Original date aired: November 27th, 2010

Overview

Chef Judy prepared these delicious bite sized baked potatoes live on the Global Saturday Morning News with Leslie Horton.  These tasty morsels freeze well and will be well received over the holidays by your family and friends.  We recommend you use a piping bag to fill the baby potato shells.  Enjoy.


Ingredients
  • 12 baby potatoes
  • 1 oz. olive oil
  • salt & pepper to taste
  • 1 baker potato
  • 2 Tbsp butter
  • 2 oz proscuitto, sliced
  • 1 green onion, diced
  • 2 Tbsp sour cream or creme fraiche
  • 4 oz. aged cheddar, grated

Directions
  1. Preheat oven to 350.
  2. Wash the baby potatoes and then toss in the olive oil with salt & pepper.
  3. Place baby potatoes on a baking sheet and bake for 20 minutes, until tender.
  4. While the baby potatoes are baking, peel the baker potato and boil it in water until soft.
  5. Remove the baby potatoes from the oven and cut them horizontally, in half.
  6. Remove the flesh of the potatoes and put into a bowl.
  7. Put the baby potato shells back on the baking sheet & bake until lightly golden.
  8. Place prosciutto on a baking sheet (Chef Judy always recommends placing parchment paper on your baking sheet first) and bake for 10 minutes or until crispy.
  9. Allow the prosciutto to cool once removed from the oven.
  10. Add the boiled potato to the flesh of the mini baked pototaes and mash with butter.
  11. Crumble the prosciutto and add it to the potato mixture too.
  12. Add green onion, creme fraiche and half of the grated cheese and blend.
  13. Taste and add more salt & pepper if desired.
  14. Using a piping bag, fill the mini potatoe shells with the potato mixture.
  15. Sprinkle the remaining cheese on top of the mini potato skins.
  16. Put the mini baked potatoes in the freezer.
  17. When you are ready to enjoy, bring the potatoes to room temperature and place under a broiler until they turn golden brown.
  18. Serve with salsa and sour cream.

Enjoy!

Chef Judy Wood

If you have questions about this recipe, please email me at chefjudywood@meezcuisine.com.

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