Hassleback potatoes with prosciutto & sage

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Happy Monday! This recipe was such a hit at home tonight and easy to make. My only suggestion would be to make sure you have a spare 1.5- 2hrs to make it from beginning to end. 

INGREDIENTS
7 sml potatoes (make sure they are the bake/roast variety)
2 tablespoons olive oil
100g prosciutto, chopped
1/2 cup grated tasty cheese
1/4 cup panko breadcrumbs
1 tablespoon chopped sage.
METHOD
1. Preheat oven to 180c, fan forced oven.
2. Place unpeeled potatoes on chopping board and chop along each potato, approx 1cm cuts across. Make sure you don’t cut all the way through, 2/3rds through is plenty.
3. Oil a baking tray and place the potatoes on. Drizzle oil over potatoes and season. Bake for 1hr & 15mins. Remove from oven.
4. Mix together prosciutto, cheese, breadcrumbs and sage. Sprinkle over potatoes and randomly pushing some mixture into the potato slices. Bake for a further 20 mins. Serve!

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