Baked Potatoes with Salad and Prosciutto
Appetizers • World
Description
Baked Potatoes with Salad and Prosciutto
Ingredients
- Salad Potatoes 4 pieces
- Prosciutto 4 slices
- Canned Corn 10 oz
- Celery stalk 2 pieces
- Spinach 5 oz
- Spiced Tomato Juice 2½ tablespoons
- Red Wine Vinegar 1½ tablespoons
- Olive Oil 2 tablespoons
Step-by-Step Guide
Step 1
Preheat the oven to 390°F. Wash 4 large potatoes thoroughly. Place them on a baking sheet and bake for about 1 hour until tender.
Step 2
Meanwhile, mix the tomato juice, vinegar, and olive oil. Season with salt and pepper.
Step 3
Heat a skillet over high heat and fry the prosciutto on both sides until crispy. Cut into small pieces.
Step 4
Place the potatoes on a cutting board and make 2 deep crosswise cuts, so the potato separates into 4 parts, but do not cut all the way through.
Step 5
In a bowl, combine the spinach, corn, and chopped celery. Drizzle with two-thirds of the dressing and mix well. Place the potatoes on 4 serving plates and drizzle with a small amount of dressing. Fill each potato with the salad. Top with pieces of prosciutto and serve.
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