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    You are in: Home / Recipes / Potato Bake With Prosciutto Recipe
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    Potato Bake With Prosciutto

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    • on November 10, 2012

      My fiance and I very much enjoyed this potato dish. The combination of feta and potatoes is very nice. Baking time was a little off - it took mine a good half-hour at 350F (equivalent of 180C) longer than the stated time, but perhaps my potatoes were sliced a little too thickly, so either make sure to cut yours very thin or be prepared to allow for a little more time. Like I said, we enjoyed this, but next time I would probably omit the prosciutto or substitute something else. The silky, buttery texture of the prosciutto is lost when it's cooked that way (essentially boiled), and its subtle flavor couldn't quite stand up against the stronger flavor of the feta. It wasn't bad, mind you, but it just didn't seem to add much. So next time I will probably replace it either with regular ham or maybe even bacon. I've also enjoyed prosciutto when it's cooked until crispy, so it's possible that it would work better spread on top partway through cooking instead of baked inside. But definitely a great way to do potatoes, so we'll be giving this another shot! Thanks! Made for PAC Fall 2012.

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    Nutritional Facts for Potato Bake With Prosciutto

    Serving Size: 1 (426 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 410.5
    Calories from Fat 106
    Total Fat 11.8 g
    Saturated Fat 6.1 g
    Cholesterol 33.3 mg
    Sodium 1048.5 mg
    Total Carbohydrate 65.4 g
    Dietary Fiber 7.5 g
    Sugars 5.6 g
    Protein 12.8 g

    The following items or measurements are not included:



    vegetable stock

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