Baked Potatoes with Egg, Prosciutto and Truffle
"The baked potatoes with egg, prosciutto, and truffle are an explosion of flavor! Perfect as a tasty appetizer or for an unforgettable aperitivo, these baked potatoes are also gluten-free, lactose-free, and nut-free. Discover the baked potato recipe and bring a rich and delicious dish to the table."
Dietary Information
Servings:
- 1
To prepare the baked potatoes with egg, prosciutto and truffle, first wash the potatoes well and cut off the top, without peeling them 1. Dig out the pulp from the bottom with a knife, being very careful to keep the bottom and sides intact 2, then refine with a teaspoon 3.
- 2
Brush the inside with oil 4, then season with salt 5, pepper and chopped rosemary 6.
- 3
Place each potato on a sheet of aluminum foil 7 and wrap it to pack it 8. Transfer the potatoes in the foil to a baking sheet 9 and bake in a preheated fan oven at 200°C for about 45 minutes.
- 4
After the cooking time, take the potatoes out of the oven and open the foil at the top, then pour an egg inside each potato 10. Leave the foil open and bake again for about ten minutes 11, or until the egg white is cooked and the yolk is soft 12.
- 5
At this point, remove the stuffed potatoes from the foil, pepper 13 and place a slice of prosciutto on top 14 15.
- 6
Finally, garnish with slices of truffle 16 and chopped chives 17. The baked potatoes with egg, prosciutto and truffle are ready to be served 18!
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