Smoked stuffed potatoes with sour cream, prosciutto, and cheese
- Preparation 35 min
- Cooking 1 h 25 min
- Servings 4 to 6
- Freezing I do not suggest
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Ahhhhhhh that famous potato. One of my favorite foods on planet Earth. Here is a fiery collaboration with the potato from Quebec! No, it doesn’t make you gain weight and no, it doesn’t take 3 hours to cook. Potato for President!!! #pub
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Ingredients
- 4 Russet potatoes
- 3/4 cup sour cream
- 6 slices crispy cooked prosciutto, chopped
- 2 green onions, thinly sliced
- 200g (1 cup) finely grated Grana Padano cheese
- 200g (1 cup) finely grated smoked Quebec cheese
- Salt and freshly ground black pepper
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Preparation
- Preheat the oven or BBQ to 450°F.
- Scrub the potatoes clean under cold water and do not dry them. Prick generously with a fork and tightly wrap in aluminum foil. Bake for 50 minutes to 1 hour or until the potatoes are very tender. Unwrap and let cool for 15 minutes.
- Cut the tops off the potatoes, scrape out the flesh and place in a large bowl, discarding the skin.
- Add the sour cream, 3/4 of the prosciutto, 3/4 of the green onions, the Grana Padano, and season with salt and pepper. Mash vigorously to break up most of the large pieces. Cover a large baking sheet with parchment paper and place the potatoes on it. Fill the potatoes with the mixture and top with the smoked cheese.
- Preheat the BBQ to maximum heat and reduce to medium. Place the sheet on the grill and cook for about 20 to 25 minutes or until the cheese is melted. Top with the remaining prosciutto and green onions before serving! Be careful, it may be as hot as a erupting volcano.
Our sommeliers suggest
Francesco Cirelli Trebbiano d'Abruzzo 2020
Abruzzo, Italy
The Francesco Cirelli Trebbiano d'Abruzzo, a fruity, lively white from Italy, does a bit of the work of a squeeze of lemon: its freshness cuts the richness of the sour cream, the smoked cheese and the prosciutto. Its white fruit and almond notes, common in trebbiano, round out the smoke. A white for a simple supper in front of the TV.
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Italo-Disco Pils, 5%
Les Grands Bois
The potato is smoked, the sour cream is tart, the prosciutto is salty. An Italian pilsner, with fresh bread crust and a hint of lemon, slips between the three. It's as good to drink while cooking as with the plate, which is no small advantage.
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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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