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Twice-Baked Potatoes With Mushrooms and Prosciutto Recipe

Twice-Baked Potatoes With Mushrooms and Prosciutto Recipe

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Twice-Baked Potatoes With Mushrooms and Prosciutto

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Ingredients:

Serving

4 russet potatoes
3 tbsp extra virgin olive oil , plus 3 tablespoons
1 small onion, chopped
8 oz button mushrooms, sliced
3 garlic cloves, minced
1/4 tsp kosher salt, plus more for seasoning
1/4 tsp fresh ground black pepper, plus more for seasoning
1/2 cup unsalted butter, melted
1 1/2 tsp dried oregano
2 cups extra-sharp cheddar cheese, shredded
4 slices prosciutto, halved (thin)
1/3 cup chopped fresh flat-leaf parsley

Directions:

Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Using the tines of a fork, prick the skins of the potatoes all over and arrange on the prepared baking sheet. Bake for 1 to 1 1/4 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 a medium skillet, heat 3 tablespoons of olive oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the mushrooms, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until the mushrooms are golden and most of the liquid has evaporated, about 6 minutes. Put the mixture into a medium bowl. Cut the potatoes in half lengthwise and, using a small spoon, scoop out all but 1/4-inch of the flesh. Add the potato flesh to the mushroom mixture. Add the butter, oregano, and 1 cup of the cheese. Mix well. Season with salt and pepper, to taste.
Arrange the potato halves, cut side up on the baking sheet. Using a pastry brush, brush both sides of the potatoes with the remaining 3 tablespoons of olive oil and season the inside with salt and pepper, to taste. Spoon the mushroom mixture into each potato half. Arrange 1 half-piece of prosciutto on top and sprinkle with the remaining cheese. Bake until the cheese is melted and the prosciutto is crispy, about 20 to 25 minutes. Remove from the oven, transfer to a serving platter, garnish with chopped parsley and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	357.69 Kcal (1498 kJ)
Calories from fat	233.64 Kcal
		% Daily Value*
Total Fat	25.96g	40%
Cholesterol	60.67mg	20%
Sodium	257.6mg	11%
Potassium	603.68mg	13%
Total Carbs	21.68g	7%
Sugars	1.83g	7%
Dietary Fiber	2.38g	10%
Protein	10.94g	22%
Vitamin C	11.7mg	20%
Vitamin A	0.7mg	24%
Iron	1.4mg	8%
Calcium	231.1mg	23%

Amount Per 100 g
Calories	172.72 Kcal (723 kJ)
Calories from fat	112.82 Kcal
		% Daily Value*
Total Fat	12.54g	40%
Cholesterol	29.3mg	20%
Sodium	124.38mg	11%
Potassium	291.5mg	13%
Total Carbs	10.47g	7%
Sugars	0.88g	7%
Dietary Fiber	1.15g	10%
Protein	5.28g	22%
Vitamin C	5.7mg	20%
Vitamin A	0.4mg	24%
Iron	0.7mg	8%
Calcium	111.6mg	23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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