Baked Potatoes Stuffed With Prosciutto & Bechamel
- 4 big potatoes (one potato per person)
- 150 ml. bechamel sauce
- 70 grams prosciutto cotto (cooked ham), cubed
- extra virgin olive oil
- 50 grams gorgonzola
Preparing the potatoes:
Halve the potatoes, leaving the skin on. Place them on a baking pan with the flat part on top. Drizzle with oil & sprinkle some salt. Bake them at 180 degrees Celcius in a ventilated oven for about 15 minutes. Turn off vent and continue baking for another 30 minutes or until potatoes become soft. You can check them by piercing the potatoes with a knife.
Emptying the potatoes:
When the potatoes are cooked, take them out from the oven. Empty the middle part by scooping out the pulp with a spoon. Leave about a centimeter of pulp around the skin. Be careful not to damage this part. Put the pulp in a mixing bowl.
Preparing the filling:
In the bowl of potatoes, mix the gorgonzola, bechamel, prosciutto cotto, minced parsley & salt. Mash them altogether until it becomes homegenous. Fill up the potatoes with this mixture. Drizzle with oil & a fresh round of minced parsley. Bake for 10 minutes.