One day last week I decided to take my Microwave “Baked” Potatoes to the next level. Some additions, including cheddar cheese & some crisped-up prosciutto put this Twice “Baked” version over the top.
Baking Potatoes, Olive oil, Sea Salt
Half and Half
Shredded Sharp Cheddar Cheese
Sea Salt and Freshly Ground Black Pepper
First, prepare the Microwaved “Baked” Potatoes as usual. (The link takes you to the recipe I posted a few weeks ago.)
While the potatoes are cooking, cut a few slices of prosciutto in to strips (about half a slice per potato) and crisp it up in a non-stick skillet over medium heat. Set it aside. (If you don’t have prosciutto, you can use bacon or, make it really easy on yourself and pull out a packet of pre-cooked bacon bits.)
When the potatoes are done, remove them from the microwave. Split each potato down the middle lengthwise & scoop out the inside, being careful to leave the skin intact. Set the skins aside, as you’ll be refilling them later.
Place the potato that you’ve removed in a medium bowl (larger, of course, if your doing more than a few potatoes) and mash with a fork.
Add about 1 1/2 T. of sour cream per potato and enough half and half to make it the texture of stiff mashed potatoes. (Probably about 1-2 t. per potato, give or take.)
Once the potatoes are fairly well combined and the mixture seems smooth, add sea salt and freshly ground pepper to taste, then stir in about 2 T. of shredded cheddar per potato (I like the sharp stuff because it adds more flavor) and stir well to combine, distributing the cheese evenly through out the mixture.
Scoop the potato mixture back into the potato skins and pack them gently, heaping the mixture up slightly higher in the center of the split. (See photo.) Place the crisped prosciutto slices on top of the potatoes and put them in a microwave-safe dish. Return the potatoes to the microwave for one to two minutes to reheat the potato mixture and melt the cheese. Garnish with chives if desired.