Prosciutto & Cheddar Stuffed Potatoes

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 25 minutes
  • Total time 1 hour
  • Portion size 4 servings



Preheat barbecue to medium heat (about 350°F); grease grill. Prick each potato a few times with a fork. Wrap each potato in foil. Place on grill and cook until tender, 25 to 30 minutes.

Meanwhile, place prosciutto slices on grill next to potatoes; grill until crispy, flipping halfway through grilling time, 2 to 3 minutes. Transfer prosciutto to cutting board and chop; set aside.

Remove potatoes from heat; unwrap. Cut lengthwise slit into each potato; using small spoon, scoop out flesh, leaving 1/2-inch thick shell. Place flesh in large bowl and add sour cream, 3/4 cup cheese, green onions, horseradish and three-quarters of reserved prosciutto. Season with salt and pepper, if desired. Using potato masher, mash potato mixture. Spoon mixture evenly into potato shells and sprinkle with remaining cheese and prosciutto. Return potatoes to grill, close lid and grill until cheese is melted, 5 to 10 minutes.


Serve on the side of our Cajun Pork Chops

Nutritional facts PER SERVING: about

  • Iron 2.1 mg
  • Fibre 4 g
  • Sodium 300 mg
  • Sugars 3 g
  • Protein 14 g
  • Calories 350
  • Total fat 15 g
  • Cholesterol 50 mg
  • Saturated fat 8 g
  • Total carbohydrate 40 g
Share X
Lunch & Dinner

Prosciutto & Cheddar Stuffed Potatoes