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Cheesy Truffled Potato Recipe Video
|Fingerling potatoes/Small round potatoes||20|
|Grated asiago cheese||1 Cup (16 tbs)|
|Cream||1⁄4 Cup (4 tbs)|
|Prosciutto||2 Ounce, chopped|
|Sage leaves||5 , minced|
|White truffle oil||1 Tablespoon|
|Sage||1 Teaspoon (For Garnish)|
Calories 450 Calories from Fat 138
% Daily Value*
Total Fat 15 g23.6%
Saturated Fat 8.1 g40.3%
Trans Fat 0 g
Cholesterol 43.2 mg
Sodium 1115.3 mg46.5%
Total Carbohydrates 61 g20.2%
Dietary Fiber 4.3 g17.1%
Sugars 7.1 g
Protein 17 g34.1%
Vitamin A 10.2% Vitamin C 0.7%
Calcium 29.3% Iron 2.2%
*Based on a 2000 Calorie diet
On the stove top, cook the chopped prosciutto, over medium high heat until crispy, about 5 mins.
When the potatoes are cool enough to handle, slice off the top 1/4 to 1/2 inch of each potato. Save this extra "cap" piece and peel off it's skin. Placing the skinless "cap" into a bowl. Do not peel the skins off the larger "boat" section of
Use a small melon baller to scoop out the interiors of each "boat". Leave about 1/8" lining on each potato. Take care not to pierce the lining. Save the interiors in the bowl with the skinless "caps". Pass the scooped out potato interiors through a ricer, or alternatively, mashthe potatoes with a fork.
Add the asiago cheese and cream to the bowl along with the rest of theingredients. Mix well. Spoon the mixture back into the boats. Sprinkle each potato with a little grated Parmesan if you like.
You may bake them again or hold them in the refrigerator until ready to serve. Up to two days.
Bake again at 400 degrees, about 12 mins. Garnish with a little more sage if you like.
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