STUFFED LOADED FINGERLING POTATO SKINS
RECIPE TYPE
BBQ
SERVES
6 to 8
Prep time: 10 min
Total time: 52 min
Ingredients
INGREDIENTS
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 |
Directions
DIRECTIONS
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.
NUTRITIONAL INFORMATION
Protein 5g | Fibre 2g |
Fat 10g | Sugar 1g |
Carbs 23g | Sodium 320mg |
