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Potato Skins with Prosciutto and Fontina Cheese

These Potato Skins with Prosciutto and Fontina Cheese are delicious. The combination of the salty prosciutto, nutty cheese and a dollop of pesto is really good. This old favorite with a new twist is ideal for a tailgating, an open house or a holiday party. It even makes a great light meal served with a salad. Give it try and I am sure you will be making this again and again.

Ingredients for Potato Skins with Prosciutto and Fontina Cheese:

6-10 servings

6 Idaho potatoes

6 ounces Fontina cheese

1 ounce Prosciutto, If prepackaged this is usually about 2 pieces

1 cup Pesto, you will have extra Click HERE for the recipe for our Kale Pesto

olive oil

Kosher salt


You will also need a cookie sheet and heavy duty aluminum foil.

Time-Saving Tip: You can make the pesto in advance. Or you can use premade pesto.

Let's see what we need.

Now let's get cooking.

Scrub and rinse potatoes thoroughly. I like to buy the big bag of potatoes because the potatoes are usually a little smaller than buying them individually. I think the smaller ones work well for potato skins. Once clean make sure you dry them well. Poke the potatoes with a fork. Using a paper towel to brush lightly coat potatoes with oil. Place on a cookie sheet covered with foil. Bake in a preheated 400-degree oven for 45 minutes to an hour. Bake until tender when pierced with a knife and the skins crispy.

When the potatoes are cool enough to handle. Cut them in half lengthwise and then scoop out much of the potato. There should be about 1/4" layer of potato left in the skin after scooping. Cut each half potato in half lengthwise again. This way each potato will be cut into quarters. You can use the scooped out potatoes for soup, patties or mashed potatoes.

Preheat the broiler. In the meanwhile sprinkle each potato wedge with salt and pepper. Then spread approximately 1/2 teaspoon of pesto on each wedge. Then evenly distribute the prosciutto followed by the cheese. Depending on the size of the potatoes you might have a little extra cheese. Broil the potato skins until the cheese is melted and the edges start to brown rotating the pan a couple of times. This only takes a couple of minutes so don't go far.

They're ready! Don't these look awesome? They are all things yummy, they are crispy, salty and gooey. You will love them.



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