|Energy (Kcal) 356|
|Energy (KJ) 1492|
|Saturated Fat 7.5g||37%|
|Total Sugars 2.8g||3%|
Pre-heat your oven to 200°C/Gas Mark 5.
Prick the potatoes with a skewer and wrap in cling film and pop into the microwave for about 10 minutes.
Slice the cooked jackets in half and scoop out the potato into a large mixing bowl. Brush the inside of the potato skins with the melted butter and pop into the hot oven to crisp a little.
Mash the potato with a fork and mix in the chopped ham, cooked shredded cabbage, Dijon mustard, egg yolk, chopped parsley and sour cream. Give it all a really good mix.
In a separate bowl whisk the egg white until white light and fluffy. Fold into the potato mixture.
Remove the skins from the oven. Spoon the potato mixture into the skins, top with the grated cheese and pop back into the oven for about 8 minutes until golden.
Serve with fresh crisp salad.
4 Fluffy potatoes (such as Maris Piper or King Edward)
20g butter, melted
75g of ham, chopped
100g cooked savoy cabbage, shredded
1tsp Dijon mustard
10g chopped parsley
2tbsp sour cream
2 large egg, separated
50g cheddar cheese, grated
Baked fish and potatoes in parchment - a healthy way of cooking by steaming the fish from the inside - locks in all the flavours too.
Potato Blinis with Smoked Salmon
Create wonderfully vibrant canapes by using purple potatoes. The combination of smoked salmon and horseradish creme fraiche works beautifully, and these can be served as a starter or for sharing.
Cajun spiced chicken & potato one pot
Fantastically simple yet packed full of flavour, this dish is perfect to share with friends. Serve with yoghurt and top with pomegranate seeds to compliment that Cajun kick!
Cast your chips aside in favour of the roast spud in this twist on the traditional Fish 'n' Chip recipe.
This campaign was originally produced in the framework of a programme co-financed by the European Union