Warm Camembert-Stuffed Baby Red Potato Skins with Crispy Prosciutto

Recently the folks at Il de France Cheese Company sent a sample of their new 'Normandie' Camembert for me to try.

The cheese is crafted in the town if Pace, Normandy from pasteurized,  rBST-free  (bovine growth hormone) cow's milk.

It is delightful served simply--- on crackers or bread, but I wanted to make some sort of warm appetizer instead.  So I revamped my old recipe for stuffed baby red-skin potatoes; substituting the Camembert for the usual Cheddar-Jack combination, and replacing the crispy bacon with Italian Prosciutto (dry cured ham.)   

Unlike some recipes for stuffed potato skins, I never deep fry the skins before filling. Instead I place the potatoes on a shallow baking pan (lined with parchment for easy clean-up, if you like.) Drizzle a couple or three tablespoons of olive oil, generously sprinkle with coarse salt and roast them in a hot oven until just tender.

After the potatoes cool I cut each in half with a sharp knife then neatly scoop out some of the flesh from the center of the potato, (a melon ball tool works perfectly for this.)  To flavor the potato I like to sprinkle a little Piment d'Espelette*  in the cavity. Next top with chunks of the Camembert or Brie (or any cheese you prefer.)
*Hot Paprika or Cayenne Pepper may be substituted.

I place the halves into oven safe baking/serving dishes and put them under the element of a hot broiler until the cheese is melted, bubbly, and the potatoes are heated through.

Once removed from the oven I sprinkle with bits of pan-crisped prosciutto, and serve hot or warm. 

Best enjoyed with a favorite cold beverage. And I'm happy to report they received thumbs up at my house. ;)

If you make them I hope you like them, too.

Thank you for stopping by today and for any comments you would like to leave for me!