Ingredients

• Canola oil, for frying
• 6 russet potatoes, scrubbed and washed
• 4 tablespoons (1/2 stick) unsalted butter
• 2 leeks, cleaned, cut into 1/4-inch dice
• Kosher salt and fresh ground black pepper
• 2 cups sliced cremini mushrooms
• 1/2 teaspoon fresh thyme leaves
• 8 ounces Brie, cubed
• 8 thin slices prosciutto, torn
• 1/4 cup finely sliced fresh chives

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Instructions

1. Watch how to make this recipe.
2. Preheat the oven to 350 degrees F.
3. Pierce the potatoes a few times with a fork, then place directly on the center rack in the oven. Bake until tender, about 1 hour.
4. Meanwhile, melt the butter in a saute pan over medium-high heat. Add the leeks, 1 teaspoon salt and 3 or 4 turns pepper; saute until the leeks are wilted, 3 to 4 minutes. Add the mushrooms and thyme and saute until lightly browned, another 5 to 6 minutes. Remove from the heat and set aside.
5. Halve the baked potatoes lengthwise and scoop out the flesh, leaving a 1/4-inch-thick shell. Set aside to cool. Reserve the potato innards for another use.
6. Fill a deep, heavy pot with 3 inches of canola oil; heat to 350 degrees F on a deep-fry thermometer.
7. Working in batches, fry the potato skins in the oil until crispy and golden brown, 5 to 6 minutes. Drain on paper towels.
8. Arrange the fried potato skins, scooped-side up, on a baking sheet. Season with 1 teaspoon salt and 3 or 4 turns pepper. Fill the skins with the mushroom-leek filling and top with the Brie and prosciutto. Transfer to the oven and bake until the brie is melted and the prosciutto crispy, 6 to 8 minutes. Garnish with the chives and serve.