twice baked potatoes with prosciutto, manchego and crème fraiche

Ingredients:

8 6-ounce russet potatoes, scrubbed

4 tablespoons unsalted butter

6 ounces manchego cheese, grated

8 ounces crème fraiche

Half and half as needed

2-3 ounces prosciutto, baked then crumbled (see recipe below)

Directions:

Preheat to 375°F.

Pierce the potatoes in several spots with a fork. Place directly on the oven rack; bake until very tender, about 45 minutes. Transfer to a rack and cool for 10 minutes. 

Using an oven mitt or cloth towel, grasp one potato at a time and with a serrated knife cut off top quarter of the potato.

Using a spoon scoop out the potato, leaving 1/2-inch-thick shell; transfer the potato flesh to a large bowl. Repeat with the remaining potatoes.

Mash the potatoes until smooth with the butter. Mix in the grated cheese and crème fraiche. Add half and half a little at a time if a smoother consistency is desired. Carefully stir in the crumbled prosciutto. Season with salt and pepper, but note that the prosciutto and manchego are already quite salty.

Spoon the potato mixture back into the shells, dividing evenly. Place potatoes on baking sheet lined with heavy-duty foil.

Preheat the oven to 375°F. Bake the stuffed potatoes until the filling is heated through and tops are lightly browned, about 20-30 minutes.

Note the potatoes can be made earlier in the day. Cover loosely with plastic wrap and refrigerate. Bring to room temp before reheating or bake for longer if chilled.

Serves 8

prosciutto crisps

 Ingredients:

4 ounces thinly sliced prosciutto (but not paper thin)

Directions:

Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper. Lay the prosciutto slices down flat.

Bake until fat turns golden and meat is darker, about 15 minutes (rotate the baking sheet halfway through the baking time).

Carefully transfer the prosciutto to paper towels to drain (it will crisp as it cools). Crispy prosciutto can be used like bacon, in whole pieces or crumbled.