Best Potato Bake With Prosciutto Recipes

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TWICE-BAKED POTATOES WITH MUSHROOMS AND PROSCIUTTO



Twice-Baked Potatoes with Mushrooms and Prosciutto image

Provided by Giada De Laurentiis

Categories     side-dish

Time 2h2m

Yield 4 to 6 servings

Number Of Ingredients 12

4 russet potatoes
3 tablespoons extra-virgin olive oil, plus 3 tablespoons
1 small onion, chopped
8 ounces small mushrooms, such as cremini or button, sliced
3 cloves garlic, minced
1/4 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1 stick (1/2 cup) unsalted butter, melted
1 1/2 teaspoons dried oregano
2 cups (8 ounces) shredded extra-sharp Cheddar
4 thin slices prosciutto, halved
1/3 cup chopped fresh flat-leaf parsley

Steps:

  • Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Using the tines of a fork, prick the skins of the potatoes all over and arrange on the prepared baking sheet. Bake for 1 to 1 1/4 hours until tender and cooked through. Remove from the oven and let cool until warm enough to handle, about 20 minutes.
  • While the potatoes are cooling, in a medium skillet, heat 3 tablespoons of olive oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the mushrooms, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until the mushrooms are golden and most of the liquid has evaporated, about 6 minutes. Put the mixture into a medium bowl. Cut the potatoes in half lengthwise and, using a small spoon, scoop out all but 1/4-inch of the flesh. Add the potato flesh to the mushroom mixture. Add the butter, oregano, and 1 cup of the cheese. Mix well. Season with salt and pepper, to taste.
  • Arrange the potato halves, cut side up on the baking sheet. Using a pastry brush, brush both sides of the potatoes with the remaining 3 tablespoons of olive oil and season the inside with salt and pepper, to taste. Spoon the mushroom mixture into each potato half. Arrange 1 half-piece of prosciutto on top and sprinkle with the remaining cheese. Bake until the cheese is melted and the prosciutto is crispy, about 20 to 25 minutes. Remove from the oven, transfer to a serving platter, garnish with chopped parsley and serve.

FRITTATA WITH POTATO AND PROSCIUTTO



Frittata with Potato and Prosciutto image

Provided by Giada De Laurentiis

Categories     main-dish

Time 47m

Yield 6 servings

Number Of Ingredients 12

4 tablespoons olive oil
1 (7-ounce) potato, peeled, cut into 1/4-inch cubes
1/2 onion, chopped
2 garlic cloves, minced
Salt and freshly ground black pepper
6 large eggs
1/4 cup heavy cream
1/4 cup grated Parmesan
2 ounces sliced prosciutto, coarsely chopped
2 tablespoons chopped fresh basil leaves
1 baguette, cut into 8 pieces
1/4 cup unsalted butter

Steps:

  • Heat the oil in a heavy 9 1/2-inch-diameter skillet over medium heat. Add the potato, onion, and garlic. Season the potato mixture with salt and pepper, to taste. Saute over medium-low heat until the potato is golden and crisp on the outside, tender inside, about 7 to 10 minutes.
  • Preheat the broiler. Whisk the eggs, cream, Parmesan, prosciutto, and basil in a medium bowl to blend. Stir the egg mixture into the potato mixture in the skillet. Cook over medium-low heat until the egg mixture is almost set but the top is still loose, about 3 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown, about 4 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a cutting board. Cut the frittata into 12 wedges.
  • Split open each bread piece. Toast the bread on a grill pan until golden. You can also broil the bread cut side up until golden, about 1 to 2 minutes, keeping a careful watch on the bread since they can easily burn. Butter the cut sides of the toasted bread. Arrange a frittata wedge on each bottom piece of bread. Cover with the bread tops and serve.

ROASTED SWEET POTATO & PROSCIUTTO SALAD



Roasted Sweet Potato & Prosciutto Salad image

I still think there's no better combo than sweet potatoes with pork, or prosciutto in this case. I'm a retired physician and am glad that sweet potatoes are being given their due as nutritional powerhouses. -Helen Conwell, Portland, Oregon

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 8 servings.

Number Of Ingredients 11

3 medium sweet potatoes (about 2-1/2 pounds), peeled and cut into 1-inch pieces
4 tablespoons olive oil, divided
1/2 teaspoon salt, divided
1/8 teaspoon pepper
3 ounces thinly sliced prosciutto, julienned
1/2 cup sliced radishes
1/3 cup chopped pecans, toasted
1/4 cup finely chopped sweet red pepper
2 green onions, sliced, divided
1 tablespoon lemon juice
1 teaspoon honey

Steps:

  • Preheat oven to 400°. Place sweet potatoes in a greased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil and sprinkle with 1/4 teaspoon salt and pepper; toss to coat. Roast 30 minutes, stirring occasionally., Sprinkle prosciutto over sweet potatoes; roast 10-15 minutes longer or until potatoes are tender and prosciutto is crisp. Transfer to a large bowl; cool slightly., Add radishes, pecans, red pepper and half of the green onions. In a small bowl, whisk lemon juice, honey, and remaining oil and salt until blended. Drizzle over salad; toss to combine. Sprinkle with remaining green onion.

Nutrition Facts : Calories 167 calories, Fat 12g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 360mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

POTATO BAKE WITH PROSCIUTTO



Potato Bake With Prosciutto image

Make and share this Potato Bake With Prosciutto recipe from Food.com.

Provided by Stacelee

Categories     < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

4 red potatoes
4 new potatoes
1 tablespoon oil
1 teaspoon salt
1 teaspoon ground pepper
4 slices prosciutto
1/2 bunch thyme
1 cup feta cheese, crumbled
2 cups vegetable stock

Steps:

  • Preheat oven to 180°C Cut potatoes into thin slices. Place slices in bowl, add oil and salt and pepper, toss to combine. Finely chop 4 slices prosciutto. Remove leaves from thyme.
  • Arrange one-third of potatoes in dish, sprinkle over half the prosciutto, half the thyme and 1/2 cup crumbled feta.
  • Top with half the remaininmg potatoes, remaining prosciutto, thyme and remaining feta. Top with remaining potatoes.
  • Pour over 2 cups vegetable stock.
  • Bake for 45 minutes.

Nutrition Facts : Calories 410.5, Fat 11.8, SaturatedFat 6.2, Cholesterol 33.4, Sodium 1048.5, Carbohydrate 65.5, Fiber 7.5, Sugar 5.6, Protein 12.8

PROSCIUTTO & ROSEMARY POTATOES



Prosciutto & rosemary potatoes image

These simple canapés are small but perfectly balanced

Provided by Good Food team

Categories     Canapes, Dinner

Time 45m

Yield Makes 24

Number Of Ingredients 4

500g baby new potato
12slices prosciutto
small sprigs rosemary
3 tbsp olive oil

Steps:

  • Cook the baby new potatoes in salted boiling water until just tender. Cut the prosciutto slices in half lengthways and wrap one length around each new potato, tucking small sprigs of rosemary underneath, then secure with a toothpick. Place in a baking tray, drizzle with olive oil, then season well. Bake at 200C/fan 180C/gas 6 for 25-30 mins until very crisp and golden. Serve warm or at room temperature.

Nutrition Facts : Calories 120 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.76 milligram of sodium

MASHED POTATOES WITH PROSCIUTTO AND PARMESAN CHEESE



Mashed Potatoes with Prosciutto and Parmesan Cheese image

Categories     Milk/Cream     Potato     Side     Thanksgiving     Parmesan     Fall     Prosciutto     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 8

Number Of Ingredients 8

3 1/4 pounds russet potatoes, peeled, cut into 1-inch pieces
4 large garlic cloves, peeled
1/2 cup (1 stick) butter
3 1/2 ounces thinly sliced prosciutto, finely chopped
3/4 teaspoon minced fresh rosemary
3/4 cup (or more) whole milk
1 cup freshly grated Parmesan cheese (about 3 ounces)
Additional fresh rosemary

Steps:

  • Cook potatoes and garlic in large pot of boiling salted water until potatoes are very tender, about 15 minutes. Drain; return potatoes and garlic to same pot.
  • Meanwhile, melt 1/2 cup butter in heavy small saucepan over medium heat. Add chopped prosciutto and 3/4 teaspoon minced rosemary and sauté until fragrant, about 2 minutes.
  • Add prosciutto mixture and 3/4 cup milk to potatoes and garlic. Mash well, adding more milk by tablespoonfuls if potatoes are dry. Mix in 3/4 cup cheese. Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill. Stir over low heat to rewarm, adding more milk by tablespoonfuls, if desired.) Transfer potatoes to bowl. Sprinkle with remaining 1/4 cup cheese; garnish with fresh rosemary and serve.

EGG, POTATO, AND PROSCIUTTO PIE



Egg, Potato, and Prosciutto Pie image

Provided by Maggie Ruggiero

Categories     Egg     Onion     Potato     Breakfast     Brunch     Bake     Easter     Prosciutto     Potluck     Phyllo/Puff Pastry Dough     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 to 8 servings (breakfast or brunch)

Number Of Ingredients 6

1 (1-pound) package frozen puff pastry, thawed
2 medium onions, finely chopped (2 cups)
1 1/2 tablespoons olive oil
4 to 5 ounces thinly sliced prosciutto
1 large boiling potato (10 to 12 ounces)
12 large eggs

Steps:

  • Put a baking sheet in middle of oven and preheat oven to 375°F.
  • If dough is in 1 piece, cut in half. Roll out each piece into a 12-inch square on a lightly floured surface. Line a 9-inch square baking pan with 1 piece of dough, draping it slightly over sides.
  • Stir together onions, oil, and 1/4 teaspoon each of salt and pepper and spread in an even layer over dough. Top with prosciutto. Peel potato and thinly slice (about 1/8 inch thick), then arrange in one layer over prosciutto, overlapping slightly. Crack eggs on top of potatoes, gently arranging yolks so they don't touch one another. Season eggs with 1/4 teaspoon each of salt and pepper.
  • Cut several slits in remaining pastry square and lay over top of pie, then crimp edge and trim.
  • Bake until pastry is golden brown and puffed, 50 to 60 minutes.

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