1.Pierce potatoes with fork; wrap in foil. Cook potatoes on covered barbecue, using indirect heat, about 1 hour.
2.Meanwhile, cook prosciutto in medium frying pan until crisp. Combine sour cream and cheese in small bowl.
3.Cut cross in potatoes; squeeze with tongs to open. Divide sour cream mixture among potatoes; sprinkle with crumbled prosciutto.
Potato skins are an excellent source of fibre and vitamin B6.Note