Mini gourmet potato skins

Makes 24 Servings



baby potatoes, sliced in half
4 slices
prosciutto, cut into strips
3/4 cup
finely grated cheddar
sour cream, for topping
finely chopped chives, for topping


  • PREHEAT oven to 400F. Line a baking sheet with foil. Slice 12 baby potatoes in half. Scoop out flesh from each half, using a melon baller, leaving a 1/4-in. border around sides and bottom. Arrange cut-side up on prepared baking sheet. Bake in centre of oven until tender, 20 to 25 min.
  • CUT 4 prosciutto slices into strips. Divide evenly among potato skins, then sprinkle with 3/4 cup finely grated cheddar.
  • BAKE until cheese is melted, about 2 more min. Top each with sour cream and finely chopped chives before serving.


Pair it with

Take Ireland’s famous brew and turn it into a wickedly bittersweet stout cocktail, called a Black and Black. Pour 1/4 cup of blackcurrant concentrate (such as Ribena) into a pint glass. Add 440-mL can chilled Guinness.

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