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Contributed by Catsrecipes Y-Group
- Recipe courtesy Michael Chiarello
- Show: Easy Entertaining with Michael Chiarello
- Episode: Guys Guide to Entertaining
- 10 small Yukon Gold potatoes
- coarse salt
- 3 tablespoons + 1 teaspoon Prosciutto bits
- ½ cup + 2 tablespoons mascarpone or crème fraîche
- 2 tablespoons + 2 teaspoons chopped chives
Prosciutto bits Edit
- 4 ounces prosciutto (Have the butcher grind it or chop it finely yourself. If finely chopping yourself, partially freeze it first.)
- 1 tablespoon olive oil
- Preheat the oven to 350°F.
- Wash and dry the potatoes.
- Spread a ¼-inch bed of salt in a baking dish and top with the potatoes.
- Prick the top of the potatoes.
- Bake for about 40 minutes, or until the potatoes are cooked throughout.
- Meanwhile, make the prosciutto bits.
- Place a small saute pan over medium-high heat.
- Place prosciutto in heated pan.
- Drizzle bits with olive oil, and cook, stirring.
- The prosciutto will give off steam for about 5 minutes while it releases its moisture.
- When the hiss of steam turns to a sizzle, turn the heat down to medium low and cook, stirring occasionally, until the prosciutto bits are crisp, about 25 to 30 minutes.
- Using a slotted spoon, transfer the bits to several thicknesses of paper towel to drain.
- The bits will crisp even more as they cool. (Use immediately or freeze the bits for up to 6 months and warm in a skillet as needed).
- Remove the potatoes from the oven.
- Cut an x in the top of each potato, and push in the sides to split open.
- Divide the prosciutto bits, mascarpone or crème fraîche, and chives among the potatoes and serve immediately.