Saturday

Warm Camembert-Stuffed Baby Red Potato Skins with Crispy Prosciutto




Recently the folks at Il de France Cheese Company sent a sample of their new 'Normandie' Camembert for me to try.






The cheese is crafted in the town if Pace, Normandy from pasteurized,  rBST-free  (bovine growth hormone) cow's milk.




It is delightful served simply--- on crackers or bread, but I wanted to make some sort of warm appetizer instead.  So I revamped my old recipe for stuffed baby red-skin potatoes; substituting the Camembert for the usual Cheddar-Jack combination, and replacing the crispy bacon with Italian Prosciutto (dry cured ham.)   









Unlike some recipes for stuffed potato skins, I never deep fry the skins before filling. Instead I place the potatoes on a shallow baking pan (lined with parchment for easy clean-up, if you like.) Drizzle a couple or three tablespoons of olive oil, generously sprinkle with coarse salt and roast them in a hot oven until just tender.











After the potatoes cool I cut each in half with a sharp knife then neatly scoop out some of the flesh from the center of the potato, (a melon ball tool works perfectly for this.)  To flavor the potato I like to sprinkle a little Piment d'Espelette*  in the cavity. Next top with chunks of the Camembert or Brie (or any cheese you prefer.)
*Hot Paprika or Cayenne Pepper may be substituted.






I place the halves into oven safe baking/serving dishes and put them under the element of a hot broiler until the cheese is melted, bubbly, and the potatoes are heated through.












Once removed from the oven I sprinkle with bits of pan-crisped prosciutto, and serve hot or warm. 

Best enjoyed with a favorite cold beverage. And I'm happy to report they received thumbs up at my house. ;)

If you make them I hope you like them, too.

Thank you for stopping by today and for any comments you would like to leave for me!















21 comments:

  1. Way to do that cheese proud!!! Bravo!

    ReplyDelete
  2. Oh....Pam... that melted Camembert sandwich you made.

    Everybody, please go see what Pam did with her Camembert:

    http://www.sidewalkshoes.com/2010/10/ile-de-france-cheese-camembert.html

    ReplyDelete
  3. These look delicious! Having so much fun this morning going through your older posts :)
    Wendy

    ReplyDelete
  4. Amazing pictures! And interesting recipes!

    ReplyDelete
  5. My three favorite food groups, potatoes, cheese & pork! They look amazing, I am craving them for breakfast now :-)

    ReplyDelete
  6. I can just taste the soft, creamy Camembert combination in these potatoes Mari.

    ReplyDelete
  7. Oh Mari - those look delicious! I love the simplicity of these and the complexity of flavors (how'd you do that??)

    Beautifully done, as always!

    ReplyDelete
  8. looks good enough to eat for breakfast now~

    love your new profile pic, you are revealing more and more :)

    i swear i commented on your produce pics, how lovely your season looked...

    ReplyDelete
  9. Oh, this sounds wonderful. I am making an appetizer to go to a gathering next weekend so this will fit the bill!!!! Thanks so much, Mari! XO, Pinky

    ReplyDelete
  10. Yes, and I know just what cold drink I would like to have with my stuffed potatoes ;) These look wonderful!

    ReplyDelete
  11. I have never met a potato I didn't like and now there is one more. Mmm mmmm good.

    ReplyDelete
  12. WOW...I would love these and they are so adorable. I think they would make for an elegant side dish for a dinner party.

    ReplyDelete
  13. This is the stuff dreams are made of. Great dish to impress.

    ReplyDelete
  14. A perfect amuse-bouche for this time of year. Clarice

    ReplyDelete
  15. Mary, these look wonderful and will be a nice change from my usual stuffed redskin potato recipe. Camembert is my Mom's favourite cheese, so I may try to make these for her tomorrow. I really like the sprinkling of Piment d'Esplette before filling. That's a nice touch. Thanks for coming up with this and sharing it with us.

    And you know I am a dish fanatic. Do you have them plated on shirred egg dishes or are those escargot plates? Either way, they look lovely. I hadn't thought of it before, but I think I will use my copper escargot plates for serving. Those never get used for their original purpose anymore. LOL.

    ReplyDelete
  16. Thank you, everyone, for taking the time to comment. I love to hear what you have to say. :)

    Hi Becky, those are just little round Apilco (or Pillivuyt -- I didn't look at the bottom stamp on those at the time...)

    GMTA, you made me grin because I truly had thought of plating them on escargot plates! I don't use those for snails, but usually for stuffed mushrooms. :D

    Thanks again everyone! xo~m.

    ReplyDelete
  17. Oh my goodness...I could call these dinner, or lunch...even breakfast. This is the perfect combination of foods. Yum.


    Just thought I'd let you know that I never heard anything from the vinegar people.

    ReplyDelete
  18. Sue, Please email me regarding the vinegar... I'll forward and contact them on your behalf.

    xo~m.

    ReplyDelete
  19. That looks and sounds delicious. Perfect appetizer for a small party :)

    ReplyDelete
  20. How interesting that you posted this today. Just last month while on vacation I had red potatoes stuffed with an Asiago filling and they were just heavenly. I've been wanting to try this at home, and now I will. Thanks for the reminder and for your beautiful presentation, as always.

    ReplyDelete

Thank you for your comments, friends ~ they make my day!

A Sampling of my food . . .

Subscribe:

 Subscribe in a reader...or

Enter your email address:

Delivered by FeedBurner