Pecorino and Black Pepper Potato Skins

Preheat the oven to 400°F. Wrap the potatoes in aluminum foil and bake for about 1 hour, until very tender. Remove them from the oven, unwrap them and let them cool slightly. When cool enough to handle, cut each potato in half lengthwise and scoop out the flesh, leaving a thin layer of flesh on the skin of each potato. Reserve the potato flesh for another use.

While the potatoes are cooking, arrange the prosciutto slices on a small rimmed baking sheet. Bake for 10 to 12 minutes, until crispy. Remove from oven and allow to cool. When cool enough to handle, crumble the prosciutto and set aside.

Brush the olive oil over both sides of the potato skins and season liberally with salt and pepper. Place them skin side up on a sheet pan and cook for 5 minutes. Flip the potatoes and cook for another 3 to 4 minutes, until the skins are crispy and lightly browned. Remove from oven.

Sprinkle the cheese over the potato skins and return to the oven for about 2 minutes, until the cheese is melted. Remove from the oven and top the potato skins with the crème fraiche, crumbled prosciutto, chives and more pepper. Serve!