Potato skin seasoning:
- 5 sprigs of rosemary
- 2 sprigs of thyme
- Zest of 1 lemon
- 2 tsp cracked black pepper
- 1 tsp salt
- About 1/4 cup olive oil
- 4 large Idaho baking potatoes
- 1 cup Monterey jack cheese + 1 cup for topping
- 1/2 cup sour cream + more for garnishing
- 1/3 cup heavy cream
- 1 stick of butter
- 2 oz prosciutto, chopped and sauteed in 1 TBSP olive oil
- 5 cloves of garlic, thinly sliced, sauteed in 1 TBSP olive oil
- 1 tsp seasoned salt
- 2 TBSP chopped chives + more for garnishing
- Juice of 1/4 a lemon
- Preheat the oven to 400.
- Combine the rosemary, thyme, salt, pepper and lemon zest in a food processor. Pulse until the rosemary is about the size of the thyme leaves. Dump this mixture onto a plate.
- Pierce the potatoes with a fork, then massage olive oil over each one. Roll the oiled potatoes in the rosemary lemon mixture until coated, topping the potatoes with any leftovers remaining in the plate after all 4 are done. Bake for 1 hour.
- While the potatoes are baking, prep the prosciutto and garlic by sauteing them each in 1 TBSP olive oil. Set aside.
- Let the potatoes cool for 15 minutes. Cut in half longways to make boats, then carefully scoop out the middle. Combine all ingredients, with the scooped out potatoes, and mix with a potato masher.
- Fill the boats, top with any leftover rosemary/lemon topping that fell off before topping each with cheese.
- Refrigerate overnight to allow the filling to set.
- Preheat the oven to 375. Split 1 cup of Monterey jack cheese between the 8 boats and bake for 35 minutes, or until golden brown. Let cool for 15 minutes before serving.
- If you do not want to do these in advance, you can stick the filled potatoes in the freezer for 30 minutes before baking to allow the filling to set. Cooking time might need to be adjusted.
- If you do not have a lemon zester, you can thinly slice off the skin, making sure to not cut off any of the white rind. It is going in the food processor anyway, so this method will work just fine!