Mini Baked Potatoes with Mascarpone and Prosciutto Bits

Mini Baked Potatoes with Mascarpone and Prosciutto Bits Recipe from Italy

Region / culture: Italy | Preparation time: 15 minutes | Cooking time: 40 minutes | Servings: 10

Introduction

Mini baked potatoes with mascarpone and prosciutto bits are a delicious and elegant appetizer that is perfect for entertaining or as a special treat for yourself. The creamy mascarpone cheese pairs perfectly with the salty and crispy prosciutto bits, creating a flavor combination that is sure to impress your guests.

History

The combination of potatoes, mascarpone cheese, and prosciutto has been a popular one in Italian cuisine for centuries. This recipe puts a modern twist on the classic flavors, making it a unique and delicious dish that is sure to become a favorite in your recipe repertoire.

Ingredients

10 small yukon gold potatoes
coarse salt
3 tbsp + 1 tsp prosciutto bits
0.5 cup + 2 tbsp mascarpone or crème fraîche
2 tbsp + 2 tsp chopped chives

Prosciutto bits

4 oz (113 g) prosciutto (Have the butcher grind it or chop it finely yourself. If finely chopping yourself, partially freeze it first.)
1 tbsp olive oil

How to prepare

Preheat the oven to 350°F (177°C).
Wash and dry the potatoes.
Spread a 0.25 inch layer of salt in a baking dish and place the potatoes on top.
Prick the top of the potatoes.
Bake for approximately 40 minutes, or until the potatoes are fully cooked.
Meanwhile, prepare the prosciutto bits.
Heat a small sauté pan over medium-high heat.
Add the prosciutto to the heated pan.
Drizzle the prosciutto with olive oil and cook while stirring.
The prosciutto will release moisture and steam for about 5 minutes.
Once the steam turns into a sizzle, reduce the heat to medium-low and continue cooking, stirring occasionally, until the prosciutto bits become crisp. This should take around 25 to 30 minutes.
Using a slotted spoon, transfer the prosciutto bits to several layers of paper towel to drain.
The bits will become even crispier as they cool. You can use them immediately or freeze them for up to 6 months, warming them in a skillet when needed.
Remove the potatoes from the oven.
Make a small 'x' cut on the top of each potato and gently push in the sides to split them open.
Divide the crispy prosciutto bits, mascarpone or crème fraîche, and chives among the potatoes.
Serve the potatoes immediately.

Variations

You can substitute the mascarpone cheese with cream cheese for a slightly tangier flavor.
Try using bacon bits instead of prosciutto for a different twist on this dish.
Add some chopped sun-dried tomatoes or roasted red peppers for a pop of color and flavor.

Cooking Tips & Tricks

Be sure to prick the potatoes before baking to allow steam to escape and prevent them from bursting.

- Cooking the prosciutto bits low and slow will ensure that they become crispy and flavorful.

- Make sure to drain the prosciutto bits on paper towels to remove excess oil and make them extra crispy.

Serving Suggestions

These mini baked potatoes make a great appetizer for a dinner party or a special occasion. They can also be served as a side dish alongside a main course.

Cooking Techniques

Baking the potatoes whole ensures that they cook evenly and retain their fluffy texture.

- Cooking the prosciutto bits low and slow allows them to become crispy without burning.

Ingredient Substitutions

If you can't find mascarpone cheese, you can use cream cheese or goat cheese as a substitute.

- You can use regular bacon instead of prosciutto if desired.

Make Ahead Tips

You can prepare the prosciutto bits in advance and store them in an airtight container at room temperature for up to 3 days. The potatoes can also be baked ahead of time and reheated in the oven before serving.

Presentation Ideas

Serve these mini baked potatoes on a platter garnished with fresh chives or parsley for a beautiful presentation. You can also sprinkle some extra prosciutto bits on top for added crunch.

Pairing Recommendations

These mini baked potatoes pair well with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio. They also go well with a light salad or roasted vegetables.

Storage and Reheating Instructions

Store any leftover mini baked potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (177°C) for about 10 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of mini baked potatoes with mascarpone and prosciutto bits contains approximately 200 calories.

Carbohydrates

Each serving of mini baked potatoes with mascarpone and prosciutto bits contains approximately 20 grams of carbohydrates.

Fats

Each serving of mini baked potatoes with mascarpone and prosciutto bits contains approximately 12 grams of fats.

Proteins

Each serving of mini baked potatoes with mascarpone and prosciutto bits contains approximately 6 grams of proteins.

Vitamins and minerals

This dish is a good source of Vitamin C, potassium, and calcium.

Alergens

This recipe contains dairy (mascarpone cheese) and pork (prosciutto), so it may not be suitable for those with dairy or pork allergies.

Summary

Mini baked potatoes with mascarpone and prosciutto bits are a delicious and indulgent dish that is relatively high in fats and calories, but also provides a good amount of protein and essential vitamins and minerals.

Summary

Mini baked potatoes with mascarpone and prosciutto bits are a delicious and elegant appetizer that is perfect for any occasion. The creamy mascarpone cheese, salty prosciutto bits, and fluffy potatoes come together to create a dish that is sure to impress your guests. Enjoy!

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was a sunny afternoon, and I was visiting my dear friend Maria in her cozy little kitchen. As I sipped on a cup of tea, Maria pulled out a worn and tattered recipe book that she had inherited from her grandmother. She told me that it was filled with all of her family's favorite recipes, passed down through generations.

As I flipped through the pages, my eyes landed on a recipe for Mini Baked Potatoes with Mascarpone and Prosciutto Bits. My mouth began to water just reading the ingredients list - tiny baby potatoes, creamy mascarpone cheese, and salty prosciutto. I knew that I had to try making them for myself.

Maria smiled as she saw the excitement in my eyes. She explained that this recipe was a family favorite, and it was always a hit at gatherings and parties. She handed me a pencil and told me to jot down the ingredients and instructions. I thanked her profusely and promised to make the dish for our next get-together.

Back at home, I gathered all of the ingredients and preheated my oven. I carefully followed the instructions, boiling the baby potatoes until they were tender, then cutting them in half and scooping out the insides. I mixed the fluffy potato insides with creamy mascarpone cheese, a generous sprinkle of Parmesan, and crispy bits of prosciutto.

As I filled the potato halves with the delicious mixture, I couldn't resist sneaking a taste. The combination of flavors was like a symphony in my mouth - each bite was a perfect balance of salty, creamy, and savory. I couldn't wait to see the looks on my family's faces when they tasted these delectable little bites.

When the Mini Baked Potatoes with Mascarpone and Prosciutto Bits came out of the oven, golden and bubbling, the aroma that filled the kitchen was intoxicating. I arranged them on a platter and garnished them with fresh chives, just like Maria had instructed. I stood back and admired my handiwork, feeling a sense of accomplishment and pride.

That evening, my family gathered around the table for dinner. As I placed the platter of mini baked potatoes in the center, their eyes widened in anticipation. I watched as they each took a bite, savoring the flavors and textures. The room was filled with sounds of contentment and praise.

My husband, always the outspoken one, declared that these were the best mini baked potatoes he had ever tasted. My children eagerly reached for seconds, their plates quickly emptying. I couldn't help but feel a sense of joy and satisfaction knowing that I had brought such happiness to my loved ones through my cooking.

From that day on, Mini Baked Potatoes with Mascarpone and Prosciutto Bits became a staple in my cooking repertoire. I made them for every special occasion, from birthdays to holidays to Sunday dinners. Each time I prepared them, I couldn't help but think of Maria and the moment I discovered this recipe in her treasured cookbook.

As the years passed, I continued to share this recipe with friends and family, passing it on to the next generation. I taught my grandchildren how to make these delicious mini baked potatoes, just like Maria had taught me. And as we gathered around the table, enjoying each bite, I felt grateful for the joy and connection that food can bring to us all.

In the end, it wasn't just about the recipe itself, but the memories and moments that it created. The Mini Baked Potatoes with Mascarpone and Prosciutto Bits will always hold a special place in my heart, reminding me of the bonds of friendship, family, and love that are shared over a simple and delicious meal.