Mini Gourmet Potato Skins - cooking recipe

Ingredients

12 baby potatoes
4 slices prosciutto, cut into strips
3/4 cup cheddar cheese, finely grated
sour cream, dollops
chives, finely chopped, to garnish

Preparation

Preheat oven to 400 degrees Fahrenheit.
Slice potatoes in half. Using a melon baller, scoop out flesh from each half, leaving at least 1/4 inch of flesh around sides and bottom.
Place hollowed-out potatoes on a foil-lined baking sheet, cut side up.
Bake until tender, about 20 to 25 minutes.
Stuff potatoes with prosciutto strips; top with cheddar cheese.
Bake until cheese is melted, about 2 more minutes.
Top each half with sour cream and chives.