Twice-Baked Potatoes with Mushrooms and Prosciutto

Ingredients

  • 4 russet potatoes
  • 3 tablespoons extra-virgin olive oil, plus 3 tablespoons
  • 1 small onion, chopped
  • 8 ounces small mushrooms, such as cremini or button, sliced
  • 3 cloves garlic, minced
  • ¼ teaspoon kosher salt, plus more for seasoning
  • ¼ teaspoon freshly ground black pepper, plus more for seasoning
  • + 5 more ingredients
    • 1 stick (½ cup) unsalted butter, melted
    • 1 ½ teaspoons dried oregano
    • 2 cups (8 ounces) shredded extra-sharp Cheddar
    • 4 thin slices prosciutto, halved
    • 1/3 cup chopped fresh flat-leaf parsley

1. Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

View full recipe at SpringPad

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