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08 February 2011

Baked Halved Potatoes With Bechamel & Prosciutto

Baked Potatoes Stuffed With Prosciutto & Bechamel

Serves 4
  • 4 big potatoes (one potato per person)
  • 150 ml. bechamel sauce
  • 70 grams prosciutto cotto (cooked ham), cubed
  • parsley
  • extra virgin olive oil
  • salt
  • 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.