Appetizers & Side Dishes
Italian Cheese & Prosciutto Potatoes
Prep Time: 15 min | Cook Time: 55 min | Servings: 4 | Calories: 397
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Prep Time
15 min
Cook Time
55 min
Servings
4
Calories
397
Reinvent the baked potato with this recipe that takes a classic side dish and makes it into a festive Italian treat with Sargento® Shredded 6 Cheese Italian and thinly sliced prosciutto with accents from dried basil leaves and your choice of olive oil or melted butter. These cheesy potatoes partner up with any main course and are sure to please.
Ingredients
- 4 (8 oz.) russet or Yukon gold potatoes, scrubbed, dried
- 1-1/2 Tbsp. olive oil or melted butter
- 1-1/2 cups (6 oz.) Sargento® Shredded 6 Cheese Italian
- 6 thin slices prosciutto (1-1/2 oz.) chopped
- 2 tsp. dried basil leaves
- 1/2 tsp. freshly ground black pepper
Directions
- Working with one potato at a time, cut a thin slice lengthwise from one side of potato so it will lay flat on cutting board. Lay two wooden spoons or chopsticks parallel to each other on cutting board and arrange potato lengthwise between them. Holding spoons against potato, make crosswise cuts, 1/8-inch apart down to spoons. Do not cut ends of potato all the way down or slices will fall off. Place potatoes on parchment or foil-lined baking sheet. Brush oil or butter over potatoes.
- Bake in a preheated 400°F oven until tender, about 45 minutes.
- Meanwhile, combine cheese, prosciutto, basil and pepper; mix well. Remove potatoes from oven; carefully spoon most of cheese mixture in-between potato slices. Spread remaining mixture over tops of potatoes.
- Return to oven and bake 8 to 10 minutes or until cheese is melted and golden brown.
