Mini Baked Potatoes with Mascarpone and Prosciutto Bits

Michael Chiarello

Recipe courtesy Michael Chiarello

Show: Easy Entertaining with Michael ChiarelloEpisode: Guys Guide to Entertaining

Picture of Mini Baked Potatoes with Mascarpone and Prosciutto Bits Recipe Photo: Mini Baked Potatoes with Mascarpone and Prosciutto Bits Recipe
Rated 5 stars out of 5
  • Rate This Recipe
  • Read 8 Reviews
Total Time:
50 min
Prep
10 min
Cook
40 min
Yield:
5 servings
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

  • 10 small Yukon gold potatoes
  • Coarse salt
  • 3 tablespoons plus 1 teaspoon prosciutto bits
  • 1/2 cup plus 2 tablespoons mascarpone or creme fraiche
  • 2 tablespoons plus 2 teaspoons chopped chives

Prosciutto Bits:

  • 4 ounces prosciutto (Have the butcher grind it or chop it finely yourself. If finely chopping yourself, partially freeze it first.)
  • 1 tablespoon olive oil

Directions

Preheat the oven to 350 degrees F.

Wash and dry the potatoes. Spread a 1/4-inch bed of salt in a baking dish and top with the potatoes. Prick the top of the potatoes. Bake for about 40 minutes, or until the potatoes are cooked throughout.

Meanwhile, make the prosciutto bits.

Place a small saute pan over medium-high heat. Place prosciutto in heated pan. Drizzle bits with olive oil, and cook, stirring. The prosciutto will give off steam for about 5 minutes while it releases its moisture. When the hiss of steam turns to a sizzle, turn the heat down to medium low and cook, stirring occasionally, until the prosciutto bits are crisp, about 25 to 30 minutes.

Using a slotted spoon, transfer the bits to several thicknesses of paper towel to drain. The bits will crisp even more as they cool. (Use immediately or freeze the bits for up to 6 months and warm in a skillet as needed.)

Remove the potatoes from the oven.

Cut an x in the top of each potato, and push in the sides to split open. Divide the prosciutto bits, mascarpone or creme fraiche, and chives among the potatoes and serve immediately.

Print Recipe

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

Newest Ratings and Reviews

Read all 8 reviews

  • on July 26, 2011

    Flag

    I'm not allowed to make baked poatoes any other way. I've been using speck instead of prosciutto EVEN BETTER!!! Def try this with speck if its available in your area.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on January 02, 2011

    Flag

    These are fantastic!! We have served them at several get togethers and they are always delicious.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on June 16, 2010

    Flag

    I made these for an appetizer party. They were really time consuming to make otherwise I would've given 5 stars. The filling was my favorite! I made it just so.. they were a hit...easy bite size yumminess! Would I make them again? Yes, if I have the time. I think they would be just as fab with bacon too! ;

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Baked Grilled Potato

Baked Grilled Potato

By: Paula Deen
Rated 4 stars out of 5
Advertisement

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google