Growing up, potatoes were always my comfort food. For my 16th birthday my birthday meal request was roast beef with baked potatoes. I was pretty much in heaven. Sadly, the rest of my family doesn’t share my affinity for this starchy veg, and potatoes have become pretty few and far between in this house (save for fries and hash browns, of course).
The other day I got a huge craving for potato skins and decided to dress them up to make them more appealing to the rest of the family. I envisioned crispy potato skins brushed with a garlic herb butter, smothered in cheese and topped with crispy prosciutto and a few arugula leaves. Surely no one could pass that combination up? My family may not like potatoes but they were quite happy to put up with them in this application, because the flavours were just so good. I call that success.
We brought them along on our picnic last week, rounded out with some veggies and fruit, and healthy s’mores for dessert! And, I may have snagged the leftovers from the fridge for a late night snack. If you’re looking for a classier version of a sports-fan favourite, give these a try!
- 4 russet potatoes (3 inches in length)
- 1.5 cups shredded mozzarella cheese
- 4 slices prosciutto, sliced in half lengthwise to create 8 long slices
- 1 handful arugula
- salt and pepper, to taste
- 2 tablespoons unsalted butter
- 1 garlic clove, minced
- pinch salt and pepper
- ½ teaspoon dried parsley
- ¼ teaspoon dried oregano
- dried parsley
- dried oregano
- sour cream (or Greek yogurt)
- Wash potatoes and pat dry. Prick several times with a fork. Place directly on the oven rack and bake at 400ºF for 50 minutes, or until the potatoes can be easily pierced with a fork or knife.
- Meanwhile make the garlic butter: melt together garlic and butter in the microwave or in a small saucepan. Stir in parsley, oregano, salt, and pepper. Set aside while the potatoes bake. The longer this has to marinate the more the flavours will infuse into the butter. If the butter hardens, simply melt it again before brushing. (You will have more butter than you need. Refrigerate the leftovers and use it for garlic toast or to top steamed veggies.)
- Once the potatoes are cooked through, remove from oven and let cool 10 minutes, or until cool enough to handle. Cut in half lengthwise. Gently scoop out the flesh leaving ¼ inch attached to the skin. Save the flesh for another use.
- Place the potatoes skin side up on a foil lined baking sheet. Brush with garlic butter and sprinkle with salt and pepper. Broil on high for approximately 3 minutes, until skin is crispy, being careful not to burn. Remove from oven, flip over and brush the insides with garlic butter and sprinkle with salt and pepper. Broil for another 3 minutes, until edges are browning. Remove from oven and top evenly with cheese. Arrange prosciutto on top as desired. Broil again for approximately 4 minutes, or until cheese is melted and prosciutto is starting to crisp. Allow to cool for 10 minutes before topping with arugula (to keep it from wilting).
- If desired, sprinkle with additional parsley and oregano, and a dab of pesto and/or sour cream.