Mini gourmet potato skins
10
Makes
24 Servings
Photo, John Cullen.
We love these stuffed spud appetizers! The warm cheese and prosciutto filling, topped with sour cream and chives is a definite palate-pleaser.
Ingredients
- 12 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
Instructions
- 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.
