Mini Baked Potatoes with Mascarpone and Prosciutto Bits

Description
Contributed by Catsrecipes Y-Group
 * Recipe courtesy Michael Chiarello
 * Show: Easy Entertaining with Michael Chiarello
 * Episode: Guys Guide to Entertaining

Ingredients

 * 10 small yukon gold potatoes
 * coarse salt
 * 3 tablespoons plus 1 teaspoon prosciutto bits
 * ½ cup plus 2 tablespoons mascarpone or creme fraiche
 * 2 tablespoons plus 2 teaspoons chopped chives

Prosciutto Bits

 * 4 ounces prosciutto (Have the butcher grind it or chop it finely yourself. If finely chopping yourself, partially freeze it first.)
 * 1 tablespoon olive oil

Directions

 * 1) Preheat the oven to 350°F.
 * 2) Wash and dry the potatoes.
 * 3) Spread a ¼-inch bed of salt in a baking dish and top with the potatoes.
 * 4) Prick the top of the potatoes.
 * 5) Bake for about 40 minutes, or until the potatoes are cooked throughout.
 * 6) Meanwhile, make the prosciutto bits.
 * 7) Place a small saute pan over medium-high heat.
 * 8) Place prosciutto in heated pan.
 * 9) Drizzle bits with olive oil, and cook, stirring.
 * 10) The prosciutto will give off steam for about 5 minutes while it releases its moisture.
 * 11) When the hiss of steam turns to a sizzle, turn the heat down to medium low and cook, stirring occasionally, until the prosciutto bits are crisp, about 25 to 30 minutes.
 * 12) Using a slotted spoon, transfer the bits to several thicknesses of paper towel to drain.
 * 13) The bits will crisp even more as they cool.
 * 14) (use immediately or freeze the bits for up to 6 months and warm in a skillet as needed.
 * 15) ) remove the potatoes from the oven.
 * 16) Cut an x in the top of each potato, and push in the sides to split open.
 * 17) Divide the prosciutto bits, mascarpone or crème fraîche, and chives among the potatoes and serve immediately.