Ingredients

The following ingredients have 4 Servings
  • 2 large Yukon Gold potatoes
  • 1/4 cup diced Italian Soppressata
  • 1/4 cup shredded Asiago cheese; (divided)
  • 10 Kalamata olives, (chopped)
  • 1/4 cup heavy cream
  • 2 tablespoons butter

Instruction

  • Preheat oven to 425 degrees F.
  • Start by washing the skins of the potatoes with a vegetable brush; then poke two holes in the skin. Place the potatoes on a microwave safe dish lined with a paper towel and cook 8-10 minutes until fork tender.
  • Cut the potatoes in half lengthwise and scoop out the flesh into a mixing bowl; leaving the skins in tact. Place the potato shells in an oven safe baking dish.
  • Add diced Soppressata, chopped olives, butter, heavy cream and half of the shredded cheese to the bowl with the potatoes. Using a handheld blender, mix until smooth. (It will be chunky because of the other ingredients).
  • Add the potato filling into the potato skins, sprinkle the remaining shredded cheese on top of each potato and bake for 15 minutes until the cheese has melted.