Best 2 Mini Baked Potatoes With Mascarpone And Prosciutto Bits Recipes

Elevate your next gathering with these delectable Mini Baked Potatoes, a symphony of flavors and textures that will tantalize your taste buds. Perfectly roasted baby potatoes serve as the canvas for a luxurious mascarpone and prosciutto filling, creating a delightful balance between creamy indulgence and savory delight. For a vegetarian twist, opt for the Spinach and Feta Stuffed Mini Potatoes, where tender spinach, tangy feta, and aromatic herbs blend harmoniously within the fluffy potato shells. And for those seeking a classic combination, the Mini Hasselback Potatoes with Garlic and Herbs showcase the beauty of simplicity, with thinly sliced potatoes roasted to crispy perfection and infused with a fragrant blend of garlic and herbs. Each recipe offers a unique culinary experience, ensuring that every bite is a celebration of flavors.

Check out the recipes below so you can choose the best recipe for yourself!

MINI TWICE-BAKED POTATOES

Mini Twice-Baked Potatoes image

Provided by Giada De Laurentiis

Categories side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 1/2 pounds medium Yukon gold potatoes (12 to 14 potatoes)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 teaspoon kosher salt
6 ounces bacon, chopped fine
1/3 cup panko breadcrumbs
1/4 cup chopped fresh chives
1/4 cup freshly grated Parmesan, plus 2 tablespoons
1/4 cup sour cream, at room temperature
2 tablespoons unsalted butter, melted
1 tablespoon heavy cream, at room temperature

Steps:

Preheat the oven to 375 degrees F.
Place the potatoes on a rimmed baking sheet and toss with the olive oil and sprinkle with 3/4 teaspoon salt. Bake until a knife inserted into the potatoes goes in with little to no resistance, about 1 hour. Allow to cool slightly.
In a medium skillet, cook the bacon over medium-low heat until the fat is rendered and the bacon is crispy, about 10 minutes. Drain well and place half of the bacon into a bowl. Add the panko, 2 tablespoons chives and 2 tablespoons Parmesan. Mix to combine and set aside.
In another bowl, combine the sour cream, butter, heavy cream, the remaining bacon, 1/4 cup Parmesan, 2 tablespoons chives and 1/4 teaspoon salt. Set aside.
When the potatoes are cool enough to handle but still warm, cut off the top third of each potato. Remove the skin from the tops. Using a 1 teaspoon measure or a melon baller, scoop out some of the insides of the cooked potatoes, leaving 1/4-inch borders around the edges. This creates little boats. Place the scooped insides and the peeled tops of the potatoes in a medium bowl and mash using a potato masher or the back of a fork. Add the reserved bacon and sour cream mixture. Using a rubber spatula, mix together the filling until well combine. Spoon the filling back into the potato boats until slightly overfilled and mounded on top. Top with a sprinkling of the panko mixture and a drizzle of olive oil. Bake until the filling is heated through and the topping is golden brown, 10 to 12 minutes. Serve warm or at room temperature.

MINI BAKED POTATOES WITH MASCARPONE AND PROSCIUTTO BITS

Mini Baked Potatoes With Mascarpone and Prosciutto Bits image

I have recently discovered the neatest little meat/seafood market which carries the prosciutto I can't find anywhere else. So, I just can't wait to try these. I'm sure they would be just as good with sour cream and bacon.

Provided by SkinnyMinnie

Categories Potato

Time 55m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

8 small yukon gold potatoes
3 tablespoons prosciutto, bits
1/2 cup mascarpone (or creme fraiche)
2 tablespoons chives, chopped

Steps:

Preheat oven to 350ºF.
Wash and dry potatoes.
Spread a 1/4-inch bed of Kosher salt in a baking dish and top with potatoes. Prick the top of the potatoes.
Bake for about 40 min, or until potatoes are cooked throughout.
Cut an X in the top of each potato, and push in the sides to split open.
Divide the prosciutto bits, mascarpone, and chives among the potatoes and serve immediately.

Nutrition Facts : Calories 213.4, Fat 0.3, SaturatedFat 0.1, Sodium 9.8, Carbohydrate 49.3, Fiber 4.4, Sugar 2.2, Protein 4.6

Tips:

- For perfectly tender and fluffy potatoes, use baking potatoes (like Russets or Idaho potatoes) that are all roughly the same size. - To ensure the potatoes are cooked thoroughly, pierce them with a fork several times before baking. - If you don't have a baking dish, you can also make these potatoes in a skillet on the stovetop over medium heat. Just be sure to cover the skillet to help the potatoes cook evenly. - To save time, you can microwave the potatoes for 5-7 minutes before baking them. This will help them cook faster in the oven. - For a crispier potato skin, brush the potatoes with olive oil or melted butter before baking. - To add more flavor to the potatoes, sprinkle them with your favorite herbs or spices before baking. Some good options include rosemary, thyme, garlic powder, or paprika. - If you don't have mascarpone cheese, you can substitute it with cream cheese or sour cream. - If you don't have prosciutto bits, you can use cooked bacon or pancetta instead. - For a vegetarian version of this dish, omit the prosciutto bits and top the potatoes with crumbled feta cheese or roasted vegetables.

Conclusion:

These mini baked potatoes with mascarpone and prosciutto bits are a delicious and easy-to-make side dish that is perfect for any occasion. They are crispy on the outside, fluffy on the inside, and bursting with flavor. The mascarpone and prosciutto bits add a touch of richness and umami that takes these potatoes to the next level. Whether you serve them for a weeknight dinner or a special occasion, these potatoes are sure to be a hit.