Shelly's Recipe

TWICE BAKED POTATOES WITH PROSCIUTTO AND GRUYERE

Category: Twice Baked Potatoes

4 medium russet potatoes, scrubbed, dried and rubbed lightly with vegetable oil
11/2 cup finely shredded gruyere or Swiss cheese, reserve some to sprinkle on top
2/3 cup chopped prosciutto or cooked bacon
1/2 cup whipping cream, heated
2 tbsp butter, softened
1/2 tsp salt
1/4 tsp white pepper
1/4 tsp freshly grated nutmeg

Preheat oven to 400. Bake potatoes on a foil-lined baking sheet until skin is crisp and deep brown, about 1 hour. Setting the baking sheet aside, transfer the potatoes to a wire rack and let cool slightly, about 10 minutes.

Using an oven mitt to handle the potatoes, cut each potato in half so that the long, blunt sides rest on a work surface. Using a small spoon, scoop the flesh from each half into a medium bowl, leaving 1/8 – 1/4 inch of the flesh in each shell. Arrange the shells on a lined baking sheet and return them to the oven until dry and slightly crisped, about 10 minutes.

Meanwhile, mash the potato flesh with a fork until smooth. Stir in remaining ingredients until well combined. Remove the shells from the oven and increase the oven to broil. Holding the shells steady on the baking sheet, spoon the mixture into the crisp shells, mounding it slightly at the center and return the potatoes to the oven. Broil until spotty brown and crisp on top, 10-15 minutes. Cool for 10 minutes