Stuffed Loaded Fingerling Potato Skins
Serves 6 to 8
1 pkg (1.5lb) fingerling potatoes, scrubbed
2 tbsp Longo’s Extra Virgin Olive Oil
1/2 tsp each salt and pepper, divided 4 slices Longo’s Coppa Ham, chopped
1/4 cup shredded friulano
or provolone cheese
2 tbsp Longo’s mayonnaise
2 tbsp chopped fresh parsley Pinch Longo’s Cayenne Pepper
- •Toss potatoes with oil and 1/4 tsp each of the salt and pepper. Place on baking sheet and bake in preheated 375°F oven for about 30 minutes or until tender when pierced with a toothpick. Let cool for 10 minutes.
- •Cut the top off each potato lengthwise and, using a small spoon, scoop out warm potato flesh from bottom and top; chop up the top and add to the scooped out potato flesh.
- •Stir in coppa, cheese, mayonnaise, parsley, cayenne and remaining salt and pepper into potato flesh until well combined. Spoon filling into potatoes.
- •Heat grill to medium, about 350°F. Place filled potatoes onto greased grill; close lid and grill for about 10 minutes or until filling is hot and bubbly.
- Protein 5g
- Fibre 2g
- Fat 10g
- Sugar 1g
- Carbs 23g
- Sodium 320mg