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Author Notes: Baked potato skins with Pecorino Romano cheese, crispy prosciutto, creme fraiche, and cracked black pepper. —Riley Wofford
Serves 6 to 8
- 3 pounds Yukon Gold potatoes
- 4 ounces thinly sliced prosciutto
- 1/4 cup olive oil
- Kosher salt
- Freshly ground black pepper
- 1 1/2 cups grated Pecorino Romano cheese
- 1/2 cup creme fraiche
- 3 tablespoons minced chives
- 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.
- 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.
- 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.
- 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.