Mini Baked Potatoes With Mascarpone and Prosciutto Bits

Total Time
55mins
Prep 15 mins
Cook 40 mins

I have recently discovered the neatest little meat/seafood market which carries the prosciutto I can't find anywhere else. So, I just can't wait to try these. I'm sure they would be just as good with sour cream and bacon.

Ingredients Nutrition

Directions

  1. Preheat oven to 350ºF.
  2. Wash and dry potatoes.
  3. Spread a 1/4-inch bed of Kosher salt in a baking dish and top with potatoes. Prick the top of the potatoes.
  4. Bake for about 40 min, or until potatoes are cooked throughout.
  5. Cut an X in the top of each potato, and push in the sides to split open.
  6. Divide the prosciutto bits, mascarpone, and chives among the potatoes and serve immediately.
Most Helpful

5 5

Oh my, is this ever good! I took your advice and used sour cream (nonfat) and it was still super creamy and delicious. I am sure mascarpone or crème fraîche would be oh so decadent, as well as yummy. I think I used more toppings than called for in the recipe. I baked the prosciutto (as in Fig and Crispy Prosciutto Salad) and then crumbled it. It pairs so well with the sour cream flavor - and is way better than our normal bacon bits/pieces for baked potatoes.