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Twice Baked Potato
Alternative Ingredients are listed in Red
|2||cups||Diced Visalia Onion|
|2||cups||Shredded Sharp Cheddar|
|4||slices||Thin Sliced Prosciutto|
|Extra Virgin Olive Oil|
|Fresh Ground Black Pepper|
Put an oven rack in the center of the oven. Preheat the oven to 400°. Line a baking sheet. Using the tines of a fork, prick the skins of the potatoes all over (gingerly, we'll be reusing the skins) and arrange on the prepared baking sheet. Bake for 1 to 1¼ hours until tender and cooked through. Remove from the oven and let cool until warm enough to handle, about 20 minutes.
While the potatoes are cooling, in an 8" (medium) skillet, heat 3 tablespoons of olive oil over medium-high heat. Add the onion/shallots and cook, stirring frequently, until soft, about 5 minutes. Add the garlic, ¼ teaspoon salt and ¼ teaspoon pepper. Cook until most of the liquid has evaporated, about 6 minutes. Put the mixture into a medium bowl and set aside.
Cut the potatoes in half lengthwise and, using a small spoon, scoop out all but ¼" of the flesh. Add the potato flesh to the onion mixture. Add the butter, oregano, and 1 cup of the shredded cheese. Mix well. Season with salt and pepper to taste.
Arrange the potato halves, cut side up, on the lined baking sheet. Using a pastry brush, brush both sides of the potatoes with olive oil and season the inside with salt and pepper to taste. Spoon the potato flesh mixture into each potato half. Arrange ½ piece of prosciutto on top and sprinkle with the remaining cheese.
(If you are using the bacon in place of the prosciutto, cut the bacon slices in half and drape the bacon halves diagonal across the top of each potato. If you aren't keen on bacon fat in your potato, blanch (half cook) the bacon before assembly.)
Bake until the cheese is melted and the prosciutto (or bacon) is crispy, about 20 to 25 minutes. Remove from the oven, transfer to a serving platter.