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