This recipe is inspired by my recent visit to Gialle & Co in Milan. Read more about this fantastic little eatery serving baked potatoes, Italian-style. Of course, there are many ways you can top your potatoes. I encourage you to experiment with different toppings.
Serving Size: 1
- 1 Potato (Russet)
- Olive oil
- 1 Burrata
- Vine ripe cherry tomato
- Mixed greens (or Arugula)
- 2 slices Prosciutto (optional)
Heat the oven to 425°F.
Scrub the potato clean under running water and pat dry.
Rub with a little olive oil using your hands or a pastry brush, then sprinkle the potato all over with salt and pepper.
Using a fork, prick all around to allow steam to escape.
Place potato on a baking rack and bake for 50-60 minutes. Flip the potato over halfway through. Bake until skin is dry and the inside feels soft when pierced.
Plate potato in a shallow bowl. I use a fork to pop open potato – I feel it allows for more of a fluffy opening. Poke a line along and another across the potato. With your hands squeeze all sides of potato and it should easily pop open like a fluffy flower.
Place arugula (or other leafy green), top with shredded burrata, quartered tomato (or half slices of cherry tomatoes). If using prosciutto, gently layer the prosciutto slices on top as folded flowers.
Serve immediately with a fork.
Tip: You can mix the greens and tomatoes with a simple salad (olive oil, salt, pepper) then place it onto potato.
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