Baked Halved Potatoes With Bechamel & Prosciutto

 

Baked Potatoes Stuffed With Prosciutto & Bechamel

Ingredients:
Serves 4

• 4 big potatoes (one potato per person)
• 150 ml. bechamel sauce
• 70 grams prosciutto cotto (cooked ham), cubed
• parsley
• extra virgin olive oil
• salt
• 50 grams gorgonzola

Directions:

Preparing the potatoes:

Halve the potatoes, leaving the skin on.  Place them on a baking pan with the flat part on top.  Drizzle with oil & sprinkle some salt.  Bake them at 180 degrees Celcius in a ventilated oven for about 15 minutes.  Turn off vent and continue baking for another 30 minutes or until potatoes become soft.  You can check them by piercing the potatoes with a knife. 

Emptying the potatoes:

When the potatoes are cooked, take them out from the oven.   Empty the middle part by scooping out the pulp with a spoon.  Leave about a centimeter of pulp around the skin.  Be careful not to damage this part.  Put the pulp in a mixing bowl.

Preparing the filling:

In the bowl of potatoes, mix the gorgonzola, bechamel, prosciutto cotto, minced parsley & salt.   Mash them altogether until it becomes homegenous.  Fill up the potatoes with this mixture.  Drizzle with oil & a fresh round of minced parsley.  Bake for 10 minutes.