Baked Potatoes with Salad and Prosciutto

Appetizers | World cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Baked Potatoes with Salad and Prosciutto

Ingredients

Salad Potatoes - 4 pieces
Prosciutto - 4 slices
Canned Corn - 10.9 oz
Celery stalk - 2 pieces
Spinach - 3.5 oz
Spiced Tomato Juice - 2½ tablespoons
Red Wine Vinegar - 1½ tablespoons
Olive Oil - 2 tablespoons

Step by Step guide

Step 1

Preheat the oven to 392°F. Wash 4 large potatoes thoroughly. Place them on a baking sheet and bake for about 1 hour until tender.

Step 2

Meanwhile, mix the tomato juice, vinegar, and olive oil. Season with salt and pepper.

Step 3

Heat a skillet over high heat and fry the prosciutto on both sides until crispy. Cut into small pieces.

Step 4

Place the potatoes on a cutting board and make 2 deep crosswise cuts, so the potato separates into 4 parts, but do not cut all the way through.

Step 5

In a bowl, combine the spinach, corn, and chopped celery. Drizzle with two-thirds of the dressing and mix well. Place the potatoes on 4 serving plates and drizzle with a small amount of dressing. Fill each potato with the salad. Top with pieces of prosciutto and serve.