Wiltshire Ham in Crispy Baked Potatoes

This is a simple, economical dish to serve to a hungry family for high tea, or an early supper. Wiltshire Ham in Crispy

Baked Potatoes is simple to prepare and extremely filling. Serve with baked beans.

8 medium-sized potatoes, scrubbed

2 tablespoons vegetable oil

2 oz. butter

6 eggs, well beaten

6 02. Wiltshire ham, finely chopped

4 oz. Cheddar cheese, grated

2 medium-sized tomatoes, blanched, peeled and chopped A teaspoon salt

2 teaspoon black pepper

1 tablespoon chopped fresh parsley

Preheat the oven to very hot 450 F (Gas Mark 8, 230 C).

Place the potatoes on a baking sheet and put them in the centre of the oven. Bake for 25 minutes. Remove the potatoes from the oven and, using a piece of kitchen paper towel soaked in the vegetable oil, rub the skin of each potato to coat it with the oil. Discard the paper and return the potatoes to the oven. Bake for 15 to 20 minutes or until the potatoes are cooked and the skins are crisp.

Remove the potatoes from the oven and set them aside to cool slightly.

Reduce the oven temperature to mod-erate 350°F (Gas Mark 4, 180°C).

When the potatoes are cool enough to handle, cut off a thin slice, lengthways, from each one. Using a teaspoon, scoop out the inside of each potato to within about {-inch of the skin. Reserve half of the potato pulp and place it in a medium- sized mixing bowl. Discard the remaining potato pulp.

Add the butter, eggs, ham, cheese, tomatoes, salt and pepper to the potato pulp. Using a wooden spoon, beat the mixture until it is thoroughly combined.

Spoon equal amounts of the mixture into each potato. Place the potatoes in a baking dish large enough to hold them in one layer, and return them to the oven. Bake for 10 to 15 minutes or until the top of the filling is lightly browned. Remove the dish from the oven, sprinkle with the parsley and serve.

Wiltshire Ham and Celery Rolls, Wiltshire Lardy Cake and Wiltshire Ham in Crispy Baked Potatoes.

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