I love potato skins. I used to get them as a kid at TGI Friday’s. When we were first married, I learned to make them myself at home, reusing/recycling the skins from baked potatoes, and also cutting down the fat. It’s one of my favorite ways to use leftovers I would otherwise toss. I decided to give potato skins an even bigger makeover with this result:

Updated Potato Skins

skins from 3 baked potatoes (6 halves)

2 tbsp olive oil

4 slices prosciutto baked on a baking sheet at 400 for about 5 minutes until crisp, broken into pieces

3 slices fontina cheese

1/2 tsp rosemary

1 scallion, chopped

salt and pepper to taste

Creme Fraiche

Preheat oven to 400 degrees. Brush the insides of the skins with the olive oil. Place on a baking sheet and bake for about 10-12 minutes until they begin to brown and get crispy. Remove from the oven and break off pieces of cheese and place on the skins. Do the same thing with the prosciutto, breaking off pieces, and laying on top. Sprinkle with rosemary, scallion and salt and pepper. Bake for another 2-3 minutes until the cheese melts. Serve with creme fraiche or sour cream.

These were fantastic. I really love baked prosciutto; it’s like a leaner bacon that is just as salty and crisp. These skins have great flavor and are perfect as an appetizer, game food, or even as your main course if you serve with a salad.