These appetizer sized twice baked potatoes will remind of the classic version. Keeping with the way I cook and entertain I have made them a bit more modern but kept their soul.
- 20 uniformly sized fingerling potatoes
- 1 cup asiago cheese, grated
- ¼ cup cream
- 1 teaspoon kosher salt
- ½ teaspoon black pepper, plus more to taste
- 6 sage leaves, minced
- 1 teaspoon truffle oil
- parmesan (optional)
- extra sage for garnsih (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 each potato. 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 a little more sage if you like. Serve hot.