Name: Blue cheese baked potatoes
Cook time: 70 min
Total time: 70 min
Ingredients: 8 large_piece potatoes (2.4kg), unpeeled, scrubbed; 120 gram (4 ounces) sliced prosciutto; 1 1/2 cup (360g) sour cream; 100 gram (3½ ounces) bluecheese, crumbled

Ingredients

8 large_piece potatoes (2.4kg), unpeeled, scrubbed

120 gram (4 ounces) sliced prosciutto

1 1/2 cup (360g) sour cream

100 gram (3½ ounces) bluecheese, crumbled

Method

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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