Twice-baked potatoes with mushrooms and prosciutto

Twice-baked potatoes with mushrooms and prosciutto 1) Put an oven rack in the center of the oven. Preheat the oven to 200 degrees C. Line a baking sheet with parchment paper.

Using the tines of a fork, prick the skins of the potatoes all over and arrange on the prepared baking sheet. Bake for 1 to 1 1/4 hrs until tender and cooked through. Remove from the oven and let cool until warm enough to handle, about 20 mins.

While the potatoes are cooling, in a medium skillet, heat 3 tbsps of olive oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 mins. Add the mushrooms, garlic, 1/4 tsp salt and 1/4 tsp pepper. Cook until the mushrooms are golden and most of the liquid has evaporated, about 6 mins. Put the mixture into a medium bowl. Cut the potatoes in half lengthwise and, using a small spoon, scoop out all but 1/2 cm of the flesh. Add the potato flesh to the mushroom mixture. Add the butter, oregano, and 225 g of the cheese. Mix well. Season with salt and pepper, to taste.

Arrange the potato halves, cut side up on the baking sheet. Using a pastry brush, brush both sides of the potatoes with the remaining 3 tbsps of olive oil and season the inside with salt and pepper, to taste. Spoon the mushroom mixture into each potato half. Arrange 1 half-piece of prosciutto on top and sprinkle with the remaining cheese. Bake until the cheese is melted and the prosciutto is crispy, about 20 - 25 mins. Remove from the oven, transfer to a serving platter, garnish with chopped parsley and serve.