Did this catch your eye? Trust me when I say, they are as delicious as it sounds - although anything involving prosciutto is a good idea. I do admit this recipe takes much longer than others and it's well worth the wait. And with talk of it snowing in San Francisco today and/or tomorrow, I can't imagine a better comfort food over a cold, rainy weekend.
4 russet potatoes
3 tbsp olive oil
1 small onion, chopped
8 ounces small mushrooms, sliced
3 cloves garlic, minced
1/4 tsp salt, plus extra for seasoning
1/4 tsp freshly ground black pepper
1 stick unsalted butter, melted
1 1/2 tsp dried oregano
2 cups shredded Cheddar cheese
4 thin slices prosciutto, halved
1/3 cup chopped fresh flat-leaf parsley
Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil. Using the tines of a fork, prick the skins of the potatoes all over and arrange on the baking sheet. Bake for 1 to 1 1/4 hours until tender and cooked through. Cool until warm enough to handle (about 20 minutes).
While potatoes are cooling, in a medium skillet, heat 3 tablespoons of olive oil over medium-high heat. Add the onion and cook, stirring 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). Place the mixture in 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, oregano and 1 cup of cheese. Mix well. Season with salt and pepper, to taste.
Arrange the potato halves, cut-side-up on the baking sheet. Using a pastry brush, brush both sides of the potatoes with olive oil and season inside with salt and pepper. Spoon the mushroom mixture into each potato half. Place 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).
Post a Comment