Double-Baked Potatoes

Tuesday, January 14, 2014


Early last week, when the polar vortex had taken over our lives, I was struggling to find the motivation to get anything done. I'd start to write a blog post and then venture to the bathroom and start DIY hair treatments (none of which have ever turned out positively). I'd force myself to sit back down and answer some work emails but I was quickly back up folding blankets and organizing our DVD collection. Somewhere between my 50th and 51st game of Solitaire and third cup of coffee I stumbled across this blog post from a woman circling around her apartment avoiding writing, and I just had to make what she had made for dinner! We were too much on the same page not to! Except for the fact that she circled for two hours. Not eight.

The photos are a bit blurry because the lighting was awful, the camera was incompatible and I was too hungry to try any harder than this. These amateur photos never do my amateur cooking justice, anyway. Trust that we never settle for less than five stars around here ;-)


Ingredients (makes six):
4 russet potatoes
1/3 cup sour cream
3 tablespoons salted butter
1 teaspoon kosher salt
1/2 cup chopped herbs (any combination of parsley, chives, scallions; make sure to save a bit for the garnish)
2 cups grated cheddar (I used a combination of orange and white)
10 paper-thin slices of prosciutto

Directions:
Preheat oven to 375 degrees.

Scrub potatoes clean. Dry. Poke them a few times with a pairing knife or fork. Place in oven. Bake until cooked through (about an hour). Test doneness by making sure a paring knife slides in easily. Remove from oven. Cool for a few minutes.

Halve potatoes lengthwise. Scoop cooked potato into a mixing bowl, being careful not to break the skins. Add sour cream, butter, salt and herbs. Mix by hand.

Turn oven to 400 degrees.

Examine your emptied potato skin bowls. Discard the scrappiest two. Fill the remaining six potato skin bowls back up with the potato mixture. Top with grated cheddar. Tear the prosciutto slices apart into thin strips and drape several pieces over each potato.

Bake until they're piping hot, cheese is melted and prosciutto is crispy. This only takes about 15 minutes. Garnish with chopped herbs.

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