- 4 baking potatoes
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 50g butter, softened
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 250g Camembert
- 100g cooked ham, cut into small chunks
- 3 tbsp crème fraîche, cream or soured cream, optional
- 2 tsp Dijon mustard
- 1 medium egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 85g Gruyère, grated
Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…
Heat oven to 200C/fan 180C/gas 6. Prick the potatoes and bake them for 50 mins-1 hr or until tender. Remove from the oven and turn the temperature down to 180C/fan 160C/gas 4. Cut the potatoes in half and carefully scoop out the potato flesh, leaving the skins intact. Mash the flesh with the butter.
Remove the rind from the camembert and mix the cheese with the mashed potato, ham, crème fraîche, cream or soured cream (if using), the mustard and egg. Mash together and check the seasoning, adding freshly milled black pepper and salt if you want.
Heat the grill. Put the potato skins on a baking sheet and divide the filling between them. Top with the gruyère. Oven-bake for 10 mins, then quickly flash under the hot grill until the tops of the potatoes are golden and bubbling.