Author Notes
Baked potato skins with Pecorino Romano cheese, crispy prosciutto, creme fraiche, and cracked black pepper. —Riley Wofford
Ingredients
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3 pounds
Yukon Gold potatoes
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4 ounces
thinly sliced prosciutto
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1/4 cup
olive oil
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Kosher salt
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Freshly ground black pepper
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1 1/2 cups
grated Pecorino Romano cheese
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1/2 cup
creme fraiche
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3 tablespoons
minced chives
Directions
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Preheat the oven to 400°F. Wrap the potatoes in aluminum foil and bake for about 1 hour, until very tender. Remove from the oven and let cool slightly. When cool enough to handle, cut each potato in half lengthwise and scoop out the flesh, leaving a thin layer of flesh on the skin of each potato. Reserve the potato flesh for another use.
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While the potatoes are cooking, arrange the prosciutto slices on a small rimmed baking sheet. Bake for 10 to 12 minutes, until crispy. When cool enough to handle, crumble the prosciutto and set aside.
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Brush the olive oil over both sides of the potato skins and season liberally with salt and pepper. Place skin side up on a sheet pan and cook for 5 minutes. Flip the potatoes and cook for another 3 to 4 minutes, until the skins are crispy and lightly browned.
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Sprinkle the cheese over the potato skins and return to the oven for about 2 minutes, until the cheese is melted. Remove from the oven and top the potato skins with the crème fraiche, crumbled prosciutto, chives, and more pepper.
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