Italian Recipe Collection

vegetables

Foil-Baked Potatoes with Egg and Prosciutto

Ingredients

Instructions

  1. Thoroughly wash the potatoes and dry them with paper towels.
  2. Slice off the top of each potato and hollow out the center using a small paring knife, taking care to keep the base and walls intact (use a teaspoon to neatly finish scooping).
  3. Brush the inside of each potato with olive oil and season with salt, pepper, and finely chopped rosemary needles. Wrap each potato individually in aluminum foil, folding it into a sealed parcel.
  4. Ensure the top edges of the foil are folded in a way that allows the packet to be easily reopened later. Place them on a baking sheet and bake at 200°C (400°F) for approximately 50 minutes.
  5. Carefully remove the potatoes from the oven. Open the foil parcels only at the top, taking care not to burn yourself on the hot steam, and crack an egg into each hollowed potato.
  6. Return to the oven without resealing the packets for 6–7 minutes—just long enough to set the egg whites while keeping the yolks soft and runny.
  7. Finish each potato with a pinch of black pepper, a slice of prosciutto, and a sprinkle of chopped chives. Serve piping hot.

Chef's Variation: For an elevated finish, top each potato with freshly ground black pepper, a slice of Prosciutto di San Daniele PDO, a few truffle shavings, and chopped chives. Serve immediately while hot.