Advertisement

Mini Gourmet Potato Skins

11

  • Makes24 Servings
Mini Gourmet Potato Skins

(Photo: John Cullen)

Chatelaine Triple Tested

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.

Get more St. Patrick's Day recipes.

Advertisement
Advertisement
Advertisement
Advertisement