Loaded Stuffed Potatoes Wrapped in Prosciutto
Here is another great recipe from my friends over at Klondike Brands – Loaded Stuffed Potatoes Wrapped in Prosciutto, perfect for any Tailgate Party, Backyard Cookout or Holiday Event! Packed with cheesy flavor, mushrooms, green onions, a hint of lemon zest, wrapped in prosciutto and perfect as a snack or side-dish!
(Closed Captioning available on this video)
Visit www.klondikebrands.com/recipes for even more great recipes
- 6 Klondike Rose® or Goldust® baker size potatoes
- 1 cup sharp cheddar cheese
- ½ cup chopped green onions
- ½ cup finely chopped mushrooms
- 1 tbsp dried basil
- 1 tsp dried thyme
- ¼ tsp chili powder
- ¼ tsp cumin
- 1 tsp lemon zest
- Place potatoes in a large pot and cover with cold water. Bring pot to a simmer and cook potatoes until a fork can easily pierce the potato. Be careful not to overcook the potatoes.
- Drain and rinse the cooked potatoes under cold water until they are cool enough to handle.
- In a large bowl, mix together sharp cheddar cheese, green onions, mushrooms, basil, thyme, chili powder, cumin, and lemon zest. Salt and pepper to taste and mix together. Set aside.
- Cut each potato in half. Divide the cheese mixture between the six potatoes and carefully stuff the middle of the potato and then wrap the potato using 2 pieces of prosciutto. The prosciutto will hold the stuffing in and the potato together.
- Place the potatoes on a parchment lined baking sheet and make sure the prosciutto seam is down, otherwise, the prosciutto will curl up on itself while baking.
- Place the prepared potatoes into a 450 degree oven for approximately 20 minutes or until the prosciutto is crisp.
- Remove the potatoes from the oven and serve. Enjoy!
Video Transcript:
Presenter: Hey, everyone, today we’re making loaded stuffed potatoes wrapped in prosciutto, to go very nicely with my steak, on the Cooking Everything Outdoors show.
Announcer: The Cooking Everything Outdoors show is sponsored by Camp Chef, and www.OutdoorCooking.com and www.IslandGrillstone.com.
Presenter: So once again, I’ve partnered up with my friends over at Klondike Brands to bring another great recipe.
It’s going to be perfect for any grill.
You can make this as a tailgate snack or as a main meal.
When I was talking about whether you want to eat this for a tailgating bite or with your dinner or just a dinner bite itself, it really is determined by the size of your potato.
You can use a large baking sized potato.
You can use a medium, which I’m going to use today, or you can take and use a small one.
And these are Klondike Rose potatoes.
And these will make great little tailgate bites if you want to wrap it up that small.
I have 5 potatoes.
4 or 5 is going to be just fine.
And what I’ve done is I’ve precooked these until they’re almost ready.
You don’t want them too overcooked and turned into mush.
And I did this very simply and I cheated, I went and did it in microwave.
But if you have some leftover potatoes or you have potatoes of the night before, it’s a great time to cook a few more and bake them until they’re almost done.
You’ll need some sharp cheddar cheese.
I’m using Cabot Farmhouse Reserve.
It’s a real nice edge cheddar.
And chopped green onions.
Chopped mushrooms.
And here I have dried basal, dried thyme, chili powder and cumin, lemon zest, and salt and pepper.
And also some real nice prosciutto.
And I’ve this cut just a little bit thicker than you would normally find.
I want a good solid crust around my potato of prosciutto.
If you want the specific ingredients, you can find this in the link video, which would take you to my website and Klondike Brands for the ingredients and a printable recipe.
This is going to go really fast and it’s a great quick recipe to put together with a lot of ingredients.
It’s going to be very filling.
We’re going to be cooking this indirect heat because they’re already almost done and I don’t want to burn them up.
So we’re just going to add our cheese, our green onions, our mushrooms, our thyme, oregano, cumin and chili powder, our lemon zest, and our salt and pepper.
This really is too tasty.
So we’re going to mix this up.
This is going to be our easy stuffing and make sure you get that lemon zest spread around through there and incorporated evenly.
And so now we want to get our potatoes ready to stuff and wrap.
Now I’m going to cut these in half, length wise.
And make sure you have a nice sharp knife, it makes a difference.
And we’re just going to open those up.
And on each one, I’m going to take a little bit of potato out.
It’s not like you would do twice-bake potatoes where you’re going to take almost all of it now.
I want a good portion of potato in here.
So I’m just going to scoop out some of this to help me get a little bit more stuffing in there.
These Klondike Brand potatoes, they’re so soft and creamy on the inside.
Just fabulous!
Now we’re going to take some of our stuffing and put it right on the top of this potato.
Pack it on.
Take a piece of your prosciutto.
Now I got a piece and it’s as wide as the potato, which is perfect.
So what I want to do is wrap this around and tuck my ends under the bottom.
Now you could toothpick this at this point, but this is exactly what I want.
You can just imagine taking a bite out of this.
Our grill’s ready to go.
It’s really hot on one side, fairly cool on the other.
Got about 400 degrees going right there.
And I want to place my potatoes across from the heat and they’re already sizzling up.
So we’re going to get some really good stuff going on here.
We’re going to watch that.
Now we’re not going to flip these.
I’m going to back them for about probably 10-15 minutes.
I’m going to throw my steaks on and get some veggies going and we’ll serve them up.
Steaks are about done.
Potatoes are pretty much done.
I want to get my steaks off.
This is not about the steaks today, my friends.
Now look at that.
These beauties are just where I want them.
They’re soft.
The ingredients have melted up nicely in there.
They’ve cooked.
The prosciutto is nice and crispy.
So let’s plate this up and eat.
And I think I’m in the mood for two taters.
Okay, so there’s my lunch.
You need to try this recipe from Klondike Brands.
As I said earlier you can get the recipe by clicking through to my website, or to Klondike Brands and I’ll have the links down below.
Who need to try this?
I am.
Nice and tender.
A little bit of crunch there.
The ingredients have just kind of blended in with this potato.
Potato’s soft and creamy and then you have the power of the cheddar cheese that comes through that prosciutto.
Wow!
That just kills it.
I’m thinking I don’t even need the steak now.
I’ll see you when I see you.
(Full disclosure: This is video is a compensated production, sponsored by Klondike Brands.)
