Mini Baked Potatoes with Mascarpone and Prosciutto Bits
Transform your appetizers with these irresistible Mini Baked Potatoes with Mascarpone and Prosciutto Bits, a perfect blend of creamy, crispy, and savory flavors. Baby potatoes are roasted to golden perfection, their skins lightly crisped to add texture, and then filled with a luscious mascarpone mixture infused with garlic, lemon zest, and fresh chives. Topped with crunchy prosciutto crumbles, each bite delivers an indulgent burst of flavor that’s both elegant and comforting. With just a handful of simple ingredients and minimal prep time, this recipe is ideal for parties, holiday gatherings, or any occasion that calls for an upscale twist on classic comfort food. Serve these bite-sized delights straight from the oven for a warm and irresistible crowd-pleaser!
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Recipe Information
Ingredients
- 20 pieces Baby potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Mascarpone cheese
- 2 tablespoons Chives (finely chopped)
- 4 slices Prosciutto slices
- 0.25 teaspoon Garlic powder
- 0.5 teaspoon Lemon zest
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Wash the baby potatoes thoroughly and pat them dry. Leave the skins on for added texture and flavor.
Place the potatoes on the baking sheet and drizzle with olive oil. Sprinkle with salt and black pepper, then toss to coat evenly.
Bake the potatoes for 30-35 minutes, or until they are tender when pierced with a fork and the skins are slightly crispy.
While the potatoes are baking, heat a non-stick skillet over medium heat. Add the prosciutto slices and cook for 2-3 minutes per side until crisp. Remove the prosciutto from the skillet, let it cool, and crumble it into small pieces. Set aside.
In a small mixing bowl, combine the mascarpone cheese, chives, garlic powder, and lemon zest. Mix until smooth and creamy.
Once the potatoes are done, remove them from the oven and let them cool slightly. Use a sharp knife to carefully cut a small cross on the top of each potato, then gently squeeze the sides to create an opening.
Using a small spoon or piping bag, fill each potato with a dollop of the mascarpone mixture.
Top each potato with a sprinkle of crispy prosciutto bits and a touch of extra chopped chives if desired.
Serve immediately and enjoy these creamy, crispy, and savory mini baked potatoes!
Nutrition Facts
Calories |
1723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.5 g | 128% | |
| Saturated Fat | 46.6 g | 233% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 4948 mg | 215% | |
| Total Carbohydrate | 164.2 g | 60% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 6.1 g | ||
| Protein | 51.8 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 305 mg | 23% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 4448 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
