Ingredients
For the Potatoes
4 large potatoes, ideally a red-eyed variety 3 tbsp mayonnaise
1 tbsp chopped garlic
1 tbsp fresh chopped chives 200g grated cheddar
salt to taste
For the Garnishes
6 slices Prosciutto
some nice parsley leaves
Method
Preheat your oven to 180oC.
Season the potatoes and place them in a baking dish and cook in the oven for 35 – 45 minutes or till the potatoes are soft.
Once cooked, remove the potatoes from the oven and leave at room temperature to cool for 15 minutes.
Cut the potatoes in half and scoop out the inside, reserve the skins.
Place the insides of the potatoes in a mixing bowl, and mix all the ingredients together, season with salt
and taste. Adjust seasoning as needed.
Add the filling to the potato skins, and bake in the oven for a further 10 minutes.
Place the prosciutto slices on a baking dish lined with baking sheets. Bake in the same oven for 10 minutes. Once cooked remove from oven and leave to cool till it becomes crispy.
To finish, garnish the potatoes with crispy prosciutto shards and parsley leaves.
