30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Cracker Barrel Loaded Baked Potato
Cracker Barrel Loaded Baked Potato
Cracker Barrel Loaded Baked Potato
⏱1h 20m
👥4
🔥850 cal
Medium
🍽️French
A luxurious take on the classic, featuring smoked gouda, truffle butter, and crispy prosciutto. This version utilizes high-quality ingredients and refined techniques.
A luxurious take on the classic, featuring smoked gouda, truffle butter, and crispy prosciutto. This version utilizes high-quality ingredients and refined techniques.
Wash and scrub the Potatoes. Prick each potato several times with a fork.
Rub the Potatoes with 2 tbsp Truffle Butter and sprinkle with Flaky Sea Salt and Black Pepper.
Bake for 45-55 minutes, or until tender when pierced with a fork.
While the potatoes are baking, crisp the Prosciutto: Place Prosciutto slices in a single layer on a baking sheet lined with parchment paper. Bake for 8-10 minutes, or until crispy. Let cool and crumble.
Once the potatoes are cooked, carefully cut a slit lengthwise in each potato.
Fluff the potato flesh with a fork.
Top each potato with Smoked Gouda, crumbled Prosciutto, Crème Fraîche, Chives, and a dollop of remaining Truffle Butter.
Serve immediately.
Ingredients
4
44Yukon Gold Potatoes
4 oz113 gProsciutto-thinly sliced
1 cup237 mLSmoked Gouda-shredded
1 cup237 mLCrème Fraîche
1/4 cup30 gChives-finely chopped
4 tbsp60 mLTruffle Butter
1 tsp5 mLFlaky Sea Salt
1/2 tsp2.5 mLFreshly Ground Black Pepper
Equipment
Baking Sheet
Fork
Knife
Parchment Paper
Instructions
Preheat oven to 425°F (220°C).
Wash and scrub the Potatoes. Prick each potato several times with a fork.
Rub the Potatoes with 2 tbsp Truffle Butter and sprinkle with Flaky Sea Salt and Black Pepper.
Bake for 45-55 minutes, or until tender when pierced with a fork.
While the potatoes are baking, crisp the Prosciutto: Place Prosciutto slices in a single layer on a baking sheet lined with parchment paper. Bake for 8-10 minutes, or until crispy. Let cool and crumble.
Once the potatoes are cooked, carefully cut a slit lengthwise in each potato.
Fluff the potato flesh with a fork.
Top each potato with Smoked Gouda, crumbled Prosciutto, Crème Fraîche, Chives, and a dollop of remaining Truffle Butter.
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