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!


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

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

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

  3. Looks great, grown up potato skins:@)

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

  5. Amazing pictures! And interesting recipes!

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

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

  8. 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!

  9. 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...

  10. 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

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

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

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

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

  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.

  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.

  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.

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


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

  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.


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

A Sampling of my food . . .


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