Wednesday, October 26, 2011

Twice Baked Potatoes with Mushrooms & Prosciutto

Good Morning!

Since football season is kind of a big deal at our house, thought this recipe would be perfect for snacking on while watching some Monday Night Football. These super yummy potatoes do take some prep time, but they are soooo worth it.  The mixture of  creminis and prosciutto with melted cheese is simply amazing! 

Twice Baked Potatoes with Mushrooms & Prosciutto
adapted from: Giada De Laurentiis

4 russet potatoes
3 tablespoons extra-virgin olive oil, plus 3 tablespoons
1 small onion, chopped
1 shallot, chopped
8 ounces small mushrooms, such as cremini or button, sliced
3 cloves garlic minced
1/4 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1 stick (1/2 cup) unsalted butter, melted
2 cups (8 ounces) shredded extra-sharp cheddar
4 thin slices prosciutto, halved

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Using the tines of a fork, prick the skins of the potatoes all over and arrange on the prepared baking sheet. Bake for 1 to 1 1/4 hours until tender and cooked through. Remove from the oven and let cool until warm enough to handle, about 20 minutes.

While the potatoes are cooling, in a medium skillet, heat 3 tablespoons of olive oil over medium-high heat. Add the onion and shallot.  Cook and stir frequently, until soft, about 5 minutes. Add the mushrooms, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until the mushrooms are golden and most of the liquid has evaporated, about 6 minutes. Put the mixture into a medium bowl. Cut the potatoes in half lengthwise and, using a small spoon, scoop out all but 1/4-inch of the flesh. Add the potato flesh to the mushroom mixture. Add the butter and 1 cup of the cheese. Mix well. Season with salt and pepper, to taste.

Arrange the potato halves, cut side up on the baking sheet.  Brush both sides of the potatoes with the remaining 3 tablespoons of olive oil and season the inside with salt and pepper, to taste. Spoon the mushroom mixture into each potato half. Arrange 1 half-piece of prosciutto on top and sprinkle with the remaining cheese.  Bake until the cheese is melted and the prosciutto is crispy, about 20 to 25 minutes. Remove from the oven and transfer to a serving platter.  Enjoy!

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