Mini Baked Potatoes with Mascarpone and Prosciutto Bits

Preheat the oven to 400°F (200°C). Scrub the Yukon Gold potatoes under cold running water to remove any dirt, then pat them dry with a paper towel.

Prick each potato several times with a fork to allow steam to escape during baking. Arrange the potatoes on a baking sheet and coat lightly with coarse salt.

Bake the potatoes for 20-25 minutes until they are tender when pierced with a fork.

While the potatoes bake, cook the prosciutto bits in a small skillet over medium heat, stirring occasionally, until they are crispy and golden.

Transfer the crispy prosciutto bits to a paper towel-lined plate to drain excess grease.

Remove the potatoes from the oven and allow them to cool for 2-3 minutes until they are comfortable to handle. Slice each potato in half lengthwise.

Scoop a small spoon of mascarpone or crème fraîche onto the cut side of each potato half. Top each potato with a sprinkle of prosciutto bits and chopped chives.

Serve the mini baked potatoes immediately while still warm.