Adapted from foodnetwork.com
Thank you and credit to Doug Hickey for his camera phone photography.
I made these for a Christmas party this past weekend. They were super easy, used few ingredients, were different, perfect finger food size and were all eaten. I personally loved them! They were like a lighter, smaller, prettier version of a potato skin.
Small baby red potatoes, halved
Light sour cream
prosciutto, fried crispy over the stove, and coarsely chopped
In a large pot, place red potatoes in boiling water and cook for 11-12 minutes. Remove potatoes from water with a slotted spoon and immediately immerse in ICE cold water. Let it sit for 1-2 minutes. Drain the water and cut a small sliver from the bottom of the potatoes so that they can sit up straight on the serving dish. Top potatoes with a dollup of sour cream, a little crushed prosciutto and fresh chives. Serve cool or at room temperature.