Mini gourmet potato skins



24 Servings

Mini gourmet potato skins

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.


  • 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


  • 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.