Twice Baked Tomato Basil Potatoes Recipe

Name: Twice Baked Tomato Basil Potatoes
Prep time: 1 h
Cook time: 40 min
Total time: 1 h 40 min
Yield: 8 servings
Ingredients: 8 large russet potatoes (12 oz/375 g each) scrubbed and dried; 3/4 cup (375 ml) Lactantia® Tomato Basil Butter, divided; 2 large shallots, finely diced; 4 slices prosciutto, roughly chopped; 1 clove garlic, minced; 1/2 cup (125 ml) Lactantia® Cream Cheese, softened; Chopped fresh basil (optional)

Ingredients

8 large russet potatoes (12 oz/375 g each) scrubbed and dried
3/4 cup (375 ml) Lactantia® Tomato Basil Butter, divided
2 large shallots, finely diced
4 slices prosciutto, roughly chopped
1 clove garlic, minced
1/2 cup (125 ml) Lactantia® Cream Cheese, softened
Chopped fresh basil (optional)

	PREP TIME 1h	COOK TIME 40m	TOTAL TIME 1h40m
YIELD 8 servings

Instructions

Preheat oven to 400°F (200°C).
Pierce each potato in a few spots; place directly on rack in oven and bake for 50 to 60 minutes.
Remove potatoes from oven and reduce heat to 350°F (180°C).
Allow potatoes to cool slightly.
Meanwhile, in a large skillet over medium heat, melt 1/4 cup (60 ml) of the Lactantia® Tomato Basil butter and sauté shallots for about 2 minutes or when it becomes translucent.
Add prosciutto and garlic; sauté for 2 to 3 minutes.
Remove from heat.
Carefully slice top of potato off for about 1/2- inch (1 cm) down and scoop out flesh into a large bowl.
Leave enough potato on the skins so that they do not collapse.
Mash potato with a fork or potato masher and stir in prosciutto mixture, 1/4 cup (60 ml) Lactantia® Tomato Basil butter, and Lactantia® cream cheese.
Spoon mixture back into the skins, mounding slightly and place on a baking sheet.
Bake for 15 to 20 minutes.
Melt remaining butter and drizzle over potatoes to serve!
Garnish with chopped basil, if using.