Twice-Baked Potatoes with Mushrooms and Prosciutto

I discovered this recipe yesterday while spending the day at home, watching The Food Network.  I probably wouldn't have been watching TV, except that Tony took the laptop to work with him yesterday because he had a fantasy football draft scheduled at noon (It's almost football season, so get ready for more game-day foods!).  So, I watched the "Football Weekend" episode of Giada at Home, and after watching her make these twice-baked potatoes, I was hooked...I had to make these ASAP and try them for myself!  I went to the grocery store soon after and picked up all the ingredients I needed, and made plans to cook them today.

The recipe was a relatively easy one.  The only thing to note is that it is a little time consuming, since the potatoes are being baked twice.  I'm usually not attracted to recipes that require a lot of time, but I have to say, this one is definitely worth it.  Plus, most of the time is just time spent waiting for the potatoes to cook in the oven rather than actual prep work, so it's not that bad.

This recipe is best described as a gourmet version of the typical twice-baked potato.  With the addition of the sauteed mushrooms and crispy prosciutto, it definitely takes the savory flavor to the next level!  The mushrooms give it a warm, comforting flavor that you don't usually get from your average baked potato.  I'll definitely have to save this recipe to make again during the winter!

Twice Baked Potatoes with Mushrooms and Prosciutto
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Recipe from Giada at Home - "Football Weekend" episode
Prep time:  12 minutes
Cook time:  1 hour 30 minutes
Difficulty:  Easy
Yield:  4 - 6 servings

Ingredients:
4 russett potatoes
3 Tbsp extra virgin olive oil, plus 3 Tbsp
1 small onion, chopped
8 ounces small mushrooms, such as cremini or button, sliced (I used cremini)
3 cloves garlic, minced
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1 stick (1/2 cup) unsalted butter, melted
1 1/2 tsp dried oregano
2 cups (8 ounces) shredded extra-sharp cheddar
4 thin slices of prosciutto, halved
1/3 cups of chopped fresh flat-leaf parsley (optional)

Directions:
Preheat oven to 400 degrees F.  Line a baking sheet with parchment paper and set aside.

Using a fork, prick the skins of the potatoes all over and arrange on the prepared baking sheet.  Bake for 1 to 1 1/4 hours until tender and cooked through.  Remove from oven and let cool until warm enough to handle, about 20 minutes.

While the potatoes are cooling, in a medium skillet, heat 3 Tbsp of olive oil over medium high heat.  Add the onion and cook, stirring frequently, until soft, about 5 minutes.  Add the mushrooms, garlic, salt, and pepper.  Cook until the mushrooms are golden brown and most of the liquid has evaporated, about 6 minutes.  Put the mixture in a medium bowl.

Cut potatoes in half lengthwise and, using a small spoon, scoop out all but 1/4 inch of the flesh.  Add the potato flesh to the mushroom mixture.  Add the butter, oregano, and 1 cup of cheese.  Mix well, season with salt and pepper to taste.

Arrange the potato halves, cut side up, on baking sheet.  Brush both sides of the potatoes with the remaining 3 Tbsp of olive oil, and season the inside with salt and pepper, to taste.  Spoon the mushroom mixture into each potato half.  Arrange one half-piece of prosciutto on top and sprinkle with remaining cheese.

Bake until the cheese is melted and the prosciutto is crispy, about 20-25 minutes.  Remove from the oven, transfer to a serving platter, garnish with chopped parsley and serve.