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Ingredients:
4 russet potatoes
6 Tbsp extra-virgin olive oil, divided
1 small onion, chopped
8 oz small button mushrooms, sliced
3 cloves garlic, minced
Kosher salt
Freshly ground black pepper
1/2 cup unsalted butter, melted
1 Tbsp Urban Accents Roma
1 8-oz pkg extra-sharp shredded Cheddar cheese
4 thin slices prosciutto, halved
1/3 cup chopped fresh flat-leaf parsley
Directions: Place oven rack in center of oven. Preheat oven to 400° F. Coat a baking sheet with non-stick spray.
Using a fork, prick skins of potatoes all over and arrange on the 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.
While the potatoes are cooling, in a med skillet over med-high heat, warm 3 Tbsp olive oil. Add onion and cook stirring frequently until soft, about 5 min. Add mushrooms, garlic, 1/4 tsp salt and ¼ tsp pepper. Cook until mushrooms are golden and most of the liquid has evaporated; about 6 min. Put the mixture into a medium bowl. Cut the potatoes in half lengthwise; using a small spoon, scoop out all but 1/4-inch of the flesh. Add potato flesh to mushroom mixture. Add butter, Roma, and 1 cup of the cheese. Mix well. Season with salt and pepper to taste.
Arrange the potato halves, cut side up on the baking sheet. Using a pastry brush, brush both sides of the potatoes with 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 1 half-piece of prosciutto on top; sprinkle with the remaining cheese. Bake until the cheese is melted and the prosciutto is crispy, about 20-25 min. Garnish with chopped parsley and serve. For an appetizer platter, cut into 2-inch long chunks.
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