Easily one of my favorite appetizers to bring to a holiday gathering. These are my fancy loaded mini baked potatoes with Prosciutto di Parma.
The Deets:
Easily one of my favorite appetizers to bring to any holiday gathering! These are my fancy loaded mini baked potatoes featuring the irresistible flavor of Prosciutto di Parma. The potatoes are twice-baked for the perfect texture, with a creamy, savory filling made from cream cheese, gruyere, and crispy bits of prosciutto. To make them even more indulgent, each potato is topped with a generous helping of Prosciutto di Parma, a dollop of crème fraîche for tangy richness, and a sprinkle of freshly chopped chives for a pop of color and freshness.
Not only are these bite-sized potatoes absolutely delicious, but they also bring a touch of elegance to the table—and the best part? They’re surprisingly easy to make! Whether you’re hosting a holiday party or looking for an appetizer to impress at a festive gathering, these little gems are sure to be a crowd favorite.
I’d love to hear what you think if you try them, and don’t forget to check out even more holiday-worthy recipes here. Let the holiday celebrations begin!
4o
Fancy loaded mini baked potatoes
Ingredients
- 2 lb small red or yellow potatoes about 2 inches big, you don't want ones that are too small to stuff
- A few tbsp olive oil
- 1 tbsp Garlic powder
- Flaky sea salt
- Pepper
- 4 oz Cream cheese
- 1/4 cup Gruyere cheese, grated
- 8 Slices of Prosciutto di Parma (3 for the filling and 5 for topping)
- Chives for topping
- 1/2 cup Creme fraiche depending on how much you want to drizzle on top
Instructions
- Preheat oven to 400. Wash and dry potatoes and add to a bowl. Drizzle with olive oil, garlic power, salt and pepper. Use your hands to coat the potatoes. Transfer to a baking sheet and cook for about 25 min or until the potatoes are tender when poked.
- When potatoes are done, keep oven on and add a few slices of Prosciutto di Parma to a baking sheet. Bake for about 10 min or until the prosciutto is browned. Let cool and it will become crispy.
- Making potato filling by combining cream cheese, gruyere cheese and prosciutto to a bowl. Break the prosciutto up with your hands before adding. Season with salt and pepper and stir to combine.
- Once potatoes have cooled enough to touch, slice potatoes and using your pointer fingers and thumbs, gently push down on the sides of the potato to create a little divot. If needed, use a small spoon to remove a little of the potato to allow for the dip.
- Add filling to each potato and transfer to the oven to bake for 12 min + (and then I like to do a little 2-3 min broil at the end).
- Top with a little piece of Prosciutto di Parma on top, a dollop of creme fraiche and a sprinkle of chives. Enjoy!
