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



  • 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



  • 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.