1. Trim the potatoes horizontally to create a flat surface.
2. Dig apple corer into potato, then remove to reveal a perfect cylinder shape.
3. Roast potatoes at 375F degrees for 12 minutes.  At the same time roast the prosciutto for 5 -6 minutes until very crispy.  Break into smaller pieces.
4. Finish cooking potatoes in 2 cups of stock and butter for another 10 minutes.  Season liberally with salt.
5. Spear potatoes onto bamboo sticks and garnish with dollop of sour cream, crispy prosciutto pieces, and chives.