Cheesy Twice Baked Potatoes Recipe with Crispy Prosciutto
Here’s the best way to make the best twice baked potatoes! They're stuffed with creamy gouda, crispy prosciutto, and fresh thyme. These twice-baked potatoes are the ultimate comfort food and the perfect side dish for a steak dinner, holiday meal, or cozy night in.
Equipment
- Potato Masher
Video
Ingredients
- 4 large Baked Potatoes
- 2 tablespoon Olive Oil
- ½ teaspoon Kosher Salt for rubbing potatoes
- 8 Slices Prosciutto
- 12 oz Gouda Divided
- 1 Cup Sour Cream
- 2 tablespoon Salted Butter
- 1 teaspoon Kosher Salt for filling
- 1 teaspoon Garlic Powder
- 4 Sprigs Fresh Thyme leaves removed and divided
Instructions
- Preheat oven to 400°F.
- Wash and dry potatoes, then poke holes with a fork. Rub with olive oil and sprinkle with salt.
- Place directly on the oven rack and bake for 1 hour or until tender.
- Arrange prosciutto on a parchment-lined baking sheet. Bake for 7–8 minutes or until crispy.
- Let potatoes cool for 20 minutes, then slice each in half lengthwise.
- Scoop out potato insides into a large bowl, leaving a thin layer inside the skins.
- Add butter and mash until smooth then stir in ⅔ of the gouda, sour cream, garlic powder, thyme leaves, salt, and half the prosciutto.
- Spoon mixture back into 6 of the 8 potato shells - discarding 2 skins so the rest will be more stuffed.
- Top with remaining gouda and bake for 15–20 minutes or until golden brown.
- Remove from oven, crumble the remaining prosciutto on top, and garnish with thyme.
- Serve warm or store in an airtight container.
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