These were delicious and made very 'light' eating. Felt rather healthy too believe it or not. I added just a little grated cheese to the baked potato after cutting it and instead of prosciutto I used bacon. I didn't make the dressing due to a lack of red wine vinegar in my cupboard (I forgot I had run out!) so instead I made a dressing of balsamic vinegar, mixed with a little olive oil.
*Taken from the Murdoch Book 'Australian Family Favourites' and 'Tossed'*
Ingredients
4 large baking potatoes
4 prosciutto slices
310g tinned corn kernels, drained
2 celery stalks, sliced
100g baby English spinach leaves
-for dressing-
2 1/2 tbs tomato juice
1 1/2 tbs red wine vinegar
2 tbs olive oil
Method
Preheat the oven to 200C. Thoroughly scrub the skins of the potatoes and prick them several times. Transfer to a roasting tin and bake, uncovered, for at least an hour, or until tender when pierced with a sharp knife.
Meanwhile, whisk all the dressing ingredients together in a small bowl. Season and set aside.
Put a frying pan over high heat. Add the prosciutto and dry-fry for a few minutes on both sides, or until crispy. Break the prosciutto into small pieces and set aside.
Sit the potatoes on a chopping board and make two deep incisions crossways over the top so they open out into quarters - be careful not to cut all the way through.
Put the corn, celery and spinach in a large bowl, pour over two-thirds of the dressing and toss well. Sit the potatoes on four serving plates and spoon a little dressing into each potato. Spoon the salad mixture into each potato, letting it spill over a little. Top with prosciutto and serve at once.
Serves 4
*Taken from the Murdoch Book 'Australian Family Favourites' and 'Tossed'*
Ingredients
4 large baking potatoes
4 prosciutto slices
310g tinned corn kernels, drained
2 celery stalks, sliced
100g baby English spinach leaves
-for dressing-
2 1/2 tbs tomato juice
1 1/2 tbs red wine vinegar
2 tbs olive oil
Method
Preheat the oven to 200C. Thoroughly scrub the skins of the potatoes and prick them several times. Transfer to a roasting tin and bake, uncovered, for at least an hour, or until tender when pierced with a sharp knife.
Meanwhile, whisk all the dressing ingredients together in a small bowl. Season and set aside.
Put a frying pan over high heat. Add the prosciutto and dry-fry for a few minutes on both sides, or until crispy. Break the prosciutto into small pieces and set aside.
Sit the potatoes on a chopping board and make two deep incisions crossways over the top so they open out into quarters - be careful not to cut all the way through.
Put the corn, celery and spinach in a large bowl, pour over two-thirds of the dressing and toss well. Sit the potatoes on four serving plates and spoon a little dressing into each potato. Spoon the salad mixture into each potato, letting it spill over a little. Top with prosciutto and serve at once.
Serves 4
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