Potato Skins with Bacon and Cabbage

Prep in:
5 mins
Cook in:
20 mins
Serves:
4
Per Serving %RI
Energy (Kcal) 356
Energy (KJ) 1492
Fat 14.3g 20%
Saturated Fat 7.5g 37%
Total Sugars 2.8g 3%
Salt 1.0g 16%

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.

 

Ingredients

4 potatoes (Rooster)

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

4 potatoes (Rooster) 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

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