Stuffed potatoes with prosciutto
Zelene Doline crème fraîche is absolutely essential in a number of dishes, including food for a great picnic complemented by fine company. Why not impress your friends with some easily yet uniquely prepared potatoes in the company of Zelene Doline crème fraîche?
- 4 large potatoes
- 125 g Zelene Doline crème fraîche
- 1 tsp lemon juice
- 1 carrot
- 2 tsp sugar
- 100 g Zelene Doline semi-hard cheese (Edam, Gouda, Trappist)
- 150 g prosciutto
- parsley as garnish
Heat the oven to 200 °C.
Wash the potatoes, prick them in several places with a fork and put them on a rack in the oven. Bake for approximately 1 hour until soft (check by piercing the largest potato with a toothpick). Remember – old potatoes will be done sooner than young ones.
In the meantime, grate the carrot and tip into a frying pan, sprinkle it with sugar and fry over low heat until soft. Grate the cheese. Mix Zelene Doline crème fraîche with lemon juice.
Halve the baked potatoes using a sharp knife and top each half with the prepared cream sauce. Sprinkle with the fried carrots, grated cheese and slices of prosciutto. To make it look nicer, garnish the finished dish with parsley.
Serve the potatoes while still hot!