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Twice-Baked Potatoes with Mushrooms and Prosciutto Recipe

Twice-Baked Potatoes with Mushrooms and Prosciutto

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Average Rating:

Total Reviews: 56

Showing 41-50 of 56

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  • on February 10, 2010

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    These potatos are great. A little greasy at the end, so what I did was omit coating them in olive oil before refilling them. They were awesome....Giada never diappoints.

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  • on February 09, 2010

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    I wasn't impressed. The potatoe would probably taste better if you left out the garlic, and onions. I mean I like onions and garlic, but not in this. I really had to force myself to eat it. I think next time I will fix this recipe again, but this time I'll add sour cream to the potatoes and definitely leave out the onions and garlic.

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  • on February 08, 2010

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    We loved these twice-baked potatoes for the superbowl, and the presentation was fun and festive. I couldn't believe how much food we ended up with.
    Instead of proscuitto, I cooked off a few slices of bacon and sauteed the mushrooms in a tablespoon of reserved drippings. In addition to the mushrooms, I also added a handful of tiny broccoli florets in the filling.

    Lastly, I cut back on the butter and used about 1/2 c of sour cream to help with the filling. We liked the extra tang and moisture from the sour cream.

    Great game day food! I will definitely be making these again. It's just enough comfort + gourmet to be a perfect party food.

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  • on February 08, 2010

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    Totally a great appetizer or side dish, these were soooo good! I followed exactly though instead of topping w/ proscuitto, I added 4 slices of chopped, cooked crispy bacon and mixed in into the potato mixture - just baked it off w/ the shredded cheese on top and it was super tasty and definitely a repeat!

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  • on February 07, 2010

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    Well I just finished making these twice baked potatoes except for the 2nd baking time. Am taking them to a Super Bowl Party as I thought it would be something different until I read the reviews! Hope the girls that mentioned taking them to a Super Bowl Party also aren't going to the same party as I am. How funny would that be? Am thining of cutting them in half as there are more people going to be there than I expected. I made 8 large potatoes so that is 16. Let you know the results.

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  • on February 06, 2010

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    I have to say this was the best backed potatoes I ever made. The flavors where terrific. It is a must try dish.

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  • on February 06, 2010

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    I had saved this recipe after I saw Giada make it and was looking forward to doing it myself. Much to my surprise, a girlfriend brought them to book club and they were a huge success! She ommited the proschiutto, as she is a vegetarian. I thought it really needed it for the extra pop! I look forward to having these again and again . . . with prosciutto!

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  • on February 06, 2010

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    My sister and I made these for our moms birthday dinner and they were a huge hit!! So hearty and unique! Super simple to make as well!

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  • on February 05, 2010

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    I have found a new comfort food in this easy and satisfying recipe. I've made this both as a weeknight meal with a salad and served them in small pieces as an appetizer at a party. Everyone loved them.

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  • on February 03, 2010

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    I made these last night after watching the show earlier in the week and getting inspired. We loved them and found them to be quite delicious. I had always thought that twice baked potatoes were a challenge to make, but the ingredients in these (oregano, mushrooms were a different twist to ones I had seen before. So I gave them a try. I found myself enjoying making these. They also make a great presentation and are certain to dazzle your guests!

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