Baked Potatoes with Broccoli, Chile Butter & Prosciutto

Baked potato night just got a serious upgrade. These fluffy russets are stuffed with fermented chile butter, peppery roasted broccoli, and salty-sweet prosciutto. 

What You Get

Russet potatoes 

Broccoli 

Calabrian chile butter 

Grated Parmesan cheese 

Prosciutto 

What You’ll Need

Olive oil

Salt

Makes 3 servings

Active Time: 10 minutes 

Total Time: 60 minutes 

Step 1

Preheat the oven to 475°F. Line a sheet pan with parchment or foil. 

Step 2

Rub the potatoes with olive oil and season generously with salt. Prick the potatoes with a fork a couple of times and place them on half of the prepared pan. Roast until the potatoes are nearly tender when pierced with a knife, about 35 minutes. 

Step 3

Meanwhile, separate the broccoli into florets and roughly chop the stems. In a bowl, toss the broccoli with 2 tablespoons olive oil and season with salt. Add the broccoli to the pan with the potatoes, return the pan to the oven, and continue to roast until the broccoli is golden and tender, and the potatoes have no resistance, 10 to 15 minutes longer. 

Step 4

Set out the chile butter and let it come to room temperature.

Step 5

When the potatoes are ready, split them down the middle. Spread with a spoonful of the chile butter and season with more salt. Stuff with the roasted broccoli and sprinkle with the Parmesan. Top with strips of prosciutto and serve warm. 

Contains: milk.