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!
