Wicklewood’s Egg Filled Potato Skins

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 4 large potatoes, washed but unpeeled
• olive oil, to drizzle
• seasoning
• 4 large free range eggs
• 3 tablespoons creme fraiche
• 1 punnet baby mustard cress, cut
• 1 teaspoon cayenne pepper (optional)

Recipe

• 1 preheat the oven to 220c.
• 2 rub a little oil over the potatoes, season and place in a microwave and cook on full power for 15 minutes, or until fully cooked.
• 3 cut the potatoes in halve and remove the soft inner flesh to a bowl leaving only about 1/2 cm (1/4 inch) as a shell.
• 4 oil a baking sheet lay in the potato skins and drizzle with more oil and sprinkle with salt.
• 5 bake for 15-20 mins until really crispy.
• 6 meanwhile bring a pan of water to the boil and cook the eggs for 5-6 mins they should be slightly soft in the middle.
• 7 peel and mash until chunky then season, add the crème fresh and reserved potato flesh and gently mix through.
• 8 reduce the oven to 180c.
• 9 divide the filling between the crispy pot skins and bake for10 minutes until piping hot.
• 10 remove from the oven and arrange on a serving plate. sprinkle with cress and a little cayenne pepper.