- 20 uniformly sized fingerling potatoes
- 1 cup asiago cheese
- ¼ cup cream
- 2 ounce prosciutto, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 5 large sage leaves
- 1 teaspoon truffle oil
- parmesan (optional)
- chives or extra sage for garnish (optional)
Pre-heat oven to 400 degrees. Place the whole potatoes on a baking sheet
and bake until soft enough to be pierced with the tip of a knife (I use convection,
so you may need to adjust times and temps), about 25 mins.
On the stove top, cook the chopped prosciutto, over medium high heat until
crispy, about 5 mins.
When the potatoes are cool enough to handle, slice off the top ¼ to ½ inch
of each potato. Save this extra “cap” piece and peel off it’s skin. Placing the
skinless “cap” into a bowl. Do not peel the skins off the larger “boat” section of
Use a small melon baller to scoop out the interiors of each “boat”. Leave about
1/8″ lining on each potato. Take care not to pierce the lining. Save the interiors in
the bowl with the skinless “caps”
Pass the scooped out potato interiors through a ricer, or alternatively, mash
the potatoes with a fork.
Add the asiago cheese and cream to the bowl along with the rest of the
ingredients. Mix well.
Spoon the mixture back into the boats. Sprinkle each potato with a little grated
Parmesan if you like. You may bake them again or hold them in the refrigerator until ready to serve.
Up to two days.
Bake again at 400 degrees, about 12 mins. Garnish with chives or a little more sage if
makes 20 appetizer sized potatoes