Pecorino And Black Pepper Potato Skins – a delicious recipe with potatoes, olive oil, Kosher salt, Freshly ground black pepper, Romano cheese, creme fraiche. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 400u00b0F. Wrap the potatoes in aluminum foil and bake for about 1 hour, until very tender. Remove from the oven and let cool slightly. When cool enough to handle, cut each potato in half lengthwise and scoop out the flesh, leaving a thin layer of flesh on the skin of each potato. Reserve the potato flesh for another use.
2
While the potatoes are cooking, arrange the prosciutto slices on a small rimmed baking sheet. Bake for 10 to 12 minutes, until crispy. When cool enough to handle, crumble the prosciutto and set aside.
3
Brush the olive oil over both sides of the potato skins and season liberally with salt and pepper. Place skin side up on a sheet pan and cook for 5 minutes. Flip the potatoes and cook for another 3 to 4 minutes, until the skins are crispy and lightly browned.
4
Sprinkle the cheese over the potato skins and return to the oven for about 2 minutes, until the cheese is melted. Remove from the oven and top the potato skins with the creme fraiche, crumbled prosciutto, chives, and more pepper.
565
kcal
Calories
29
g
Fat
58
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 pounds Yukon Gold potatoes, 4 ounces thinly sliced prosciutto, 1/4 cup olive oil, Kosher salt, and more.
Yes, Pecorino And Black Pepper Potato Skins falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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