Recipe

		Elevated Potato Skins
		Serving Size - 12
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

6 russet potatoes, scrubbed and washed

4 tablespoons (1/2 stick) unsalted butter

2 leeks, cleaned, cut into 1/4-inch dice

Kosher salt and fresh ground black pepper

2 cups sliced cremini mushrooms

1/2 teaspoon fresh thyme leaves

8 ounces Brie, cubed

10 thin slices prosciutto, torn

1/3 cup finely sliced fresh chives

Preheat the oven to 350 degrees F. Pierce the potatoes a few times with a fork, then place directly on the center rack in the oven. Bake until tender, about 1 hour. Meanwhile, melt the butter in a saute pan over medium-high heat. Add the leeks, 1 teaspoon salt and 3 or 4 turns pepper; saute until the leeks are wilted, 3 to 4 minutes. Add the mushrooms and thyme and saute until lightly browned, another 5 to 6 minutes. Remove from the heat and set aside. Halve the baked potatoes lengthwise and scoop out the flesh, leaving a 1/4-inch-thick shell. Set aside to cool. Reserve the potato innards for another use. Brush each potato skin with olive oil, inside and out. Bake for 10 mins or until slightly golden brown then remove from over and cool. Arrange the potato skins, scooped-side up, on a baking sheet. Season with 1 teaspoon salt and 3 or 4 turns pepper. Fill the skins with the mushroom-leek filling and top with the Brie and Prosciutto. Transfer to the oven and bake until the brie is melted and the prosciutto crispy, 6 to 8 minutes. Garnish with the chives and serve.