These twice baked potatoes are a tasty side to a serving of ham, chicken or beef. Creamy and cheesy, you could just make a meal of one of these on it's own. I chose to bake mine in the oven without being wrapped in aluminum foil for a crispy exterior that makes it easier to scoop out the potato and refill. I used an ice cream scoop to remove the center of the potato.
Italian Twice Baked Potatoes
2 large Yukon Gold or Russet Potatoes
2 tbsp butter
1/4 cup Parmesan cheese, grated
1/3 cup Fontina, grated
1/3 cup Mascarpone cheese
2 slices Prosciutto, cut into small ribbons
1/4 tsp sea salt (taste before adding to adjust the amount)
1/4 tsp freshly ground pepper
Wash potatoes. Poke holes into skin with a fork and bake under fork tender. The length of baking time will depend on the size and type of the potatoes. Remove from oven and let cool for 15 minutes. Cut the upper third of the potato off and scoop our the middle and put into a bowl. With a fork, stir in the butter and cheese. Add in seasonings and then the prosciutto. Spoon mixture back into the shells and bake for an additional 20 minutes at 350°.