Mini Loaded Baked Potato
By Stephanie Engoy
Images
Serves
8 servings
Ingredients
Total Time: 1 hr 15 mins
1 ½ lbs miniature potatoes (baby yukon gold or baby red potatoes)
2 tbsp olive oil
1 tsp kosher salt, divided
1 tsp black pepper, divided
1 tsp garlic powder, divided
1 tsp onion powder, divided
3/4 cup shredded cheddar cheese
3 tbsp mascarpone
4 slices prosciutto
½ cup sour cream
2 tbsp chives, finely chopped
1 ½ lbs miniature potatoes (baby yukon gold or baby red potatoes)
2 tbsp olive oil
1 tsp kosher salt, divided
1 tsp black pepper, divided
1 tsp garlic powder, divided
1 tsp onion powder, divided
3/4 cup shredded cheddar cheese
3 tbsp mascarpone
4 slices prosciutto
½ cup sour cream
2 tbsp chives, finely chopped
Procedure
Preheat your oven to 400°F (200°C).
Toss and coat the potatoes in the olive oil, and half of the seasonings, then place them on a baking sheet lined with parchment paper. Roast for 30-35 minutes, or until fork-tender and crispy on the outside.
Let the potatoes cool slightly, then use a small spoon or melon baller to gently scoop out some of the center into a bowl.
Mash the scooped-out potato with the mascarpone, ½ cup of cheddar cheese, and the remaining seasonings until smooth.
While making the filling, place the prosciutto slices on a separate lined baking sheet. Bake at 400°F for 8-10 minutes, or until crispy. Let them cool, then crumble them into small pieces and set aside.
Spoon the creamy potato mixture back into each potato, then sprinkle the remaining shredded cheddar cheese over the tops. Bake the potatoes once more for about 5-8 minutes, or until the cheese has melted.
Top each potato with a small dollop of sour cream, some of the crispy prosciutto pieces and the fresh chopped chives.
Serve warm and enjoy!
Toss and coat the potatoes in the olive oil, and half of the seasonings, then place them on a baking sheet lined with parchment paper. Roast for 30-35 minutes, or until fork-tender and crispy on the outside.
Let the potatoes cool slightly, then use a small spoon or melon baller to gently scoop out some of the center into a bowl.
Mash the scooped-out potato with the mascarpone, ½ cup of cheddar cheese, and the remaining seasonings until smooth.
While making the filling, place the prosciutto slices on a separate lined baking sheet. Bake at 400°F for 8-10 minutes, or until crispy. Let them cool, then crumble them into small pieces and set aside.
Spoon the creamy potato mixture back into each potato, then sprinkle the remaining shredded cheddar cheese over the tops. Bake the potatoes once more for about 5-8 minutes, or until the cheese has melted.
Top each potato with a small dollop of sour cream, some of the crispy prosciutto pieces and the fresh chopped chives.
Serve warm and enjoy!
Mini Loaded Baked Potato
By Stephanie Engoy
Serves
8 servings
Ingredients
Total Time: 1 hr 15 mins
1 ½ lbs miniature potatoes (baby yukon gold or baby red potatoes)
2 tbsp olive oil
1 tsp kosher salt, divided
1 tsp black pepper, divided
1 tsp garlic powder, divided
1 tsp onion powder, divided
3/4 cup shredded cheddar cheese
3 tbsp mascarpone
4 slices prosciutto
½ cup sour cream
2 tbsp chives, finely chopped
1 ½ lbs miniature potatoes (baby yukon gold or baby red potatoes)
2 tbsp olive oil
1 tsp kosher salt, divided
1 tsp black pepper, divided
1 tsp garlic powder, divided
1 tsp onion powder, divided
3/4 cup shredded cheddar cheese
3 tbsp mascarpone
4 slices prosciutto
½ cup sour cream
2 tbsp chives, finely chopped
Procedure
Preheat your oven to 400°F (200°C).
Toss and coat the potatoes in the olive oil, and half of the seasonings, then place them on a baking sheet lined with parchment paper. Roast for 30-35 minutes, or until fork-tender and crispy on the outside.
Let the potatoes cool slightly, then use a small spoon or melon baller to gently scoop out some of the center into a bowl.
Mash the scooped-out potato with the mascarpone, ½ cup of cheddar cheese, and the remaining seasonings until smooth.
While making the filling, place the prosciutto slices on a separate lined baking sheet. Bake at 400°F for 8-10 minutes, or until crispy. Let them cool, then crumble them into small pieces and set aside.
Spoon the creamy potato mixture back into each potato, then sprinkle the remaining shredded cheddar cheese over the tops. Bake the potatoes once more for about 5-8 minutes, or until the cheese has melted.
Top each potato with a small dollop of sour cream, some of the crispy prosciutto pieces and the fresh chopped chives.
Serve warm and enjoy!
Toss and coat the potatoes in the olive oil, and half of the seasonings, then place them on a baking sheet lined with parchment paper. Roast for 30-35 minutes, or until fork-tender and crispy on the outside.
Let the potatoes cool slightly, then use a small spoon or melon baller to gently scoop out some of the center into a bowl.
Mash the scooped-out potato with the mascarpone, ½ cup of cheddar cheese, and the remaining seasonings until smooth.
While making the filling, place the prosciutto slices on a separate lined baking sheet. Bake at 400°F for 8-10 minutes, or until crispy. Let them cool, then crumble them into small pieces and set aside.
Spoon the creamy potato mixture back into each potato, then sprinkle the remaining shredded cheddar cheese over the tops. Bake the potatoes once more for about 5-8 minutes, or until the cheese has melted.
Top each potato with a small dollop of sour cream, some of the crispy prosciutto pieces and the fresh chopped chives.
Serve warm and enjoy!