Rating: 4.5 stars 4.5
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Goat cheese, garlic, and rosemary are baked in potato 'cups' and wrapped in prosciutto for a delicious breakfast that will feed a crowd. This recipe was part of a contest for Potatoes USA developed and cooked by LilSnoo, Sheila LaLonde, and Deb C.

Recipe Summary

prep:
15 mins
cook:
33 mins
total:
48 mins
Servings:
12
Yield:
24 bites
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Trim potato halves so they sit flat on a baking sheet. Scoop out flesh into a bowl.

  • Transfer potato skins to a baking sheet. Drizzle olive oil on top; season with salt and pepper.

  • Bake in the preheated oven until lightly browned, 8 to 10 minutes.

  • Bring a small saucepan of water to a boil. Add potato flesh; cook until soft, about 10 minutes.

  • Strain potato flesh into a bowl and mash with goat cheese, garlic, and rosemary. Fill potato skins with mashed mixture. Wrap a slice of prosciutto around each potato skin.

  • Bake in the preheated oven until golden brown, about 10 minutes.

Nutrition Facts

134 calories; protein 4.8g; carbohydrates 16.4g; fat 5.6g; cholesterol 11.9mg; sodium 193.9mg. Full Nutrition
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