Wicklewoods Egg Filled Potato Skins

1. 1

   Preheat the oven to 220c.

2. 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. 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. 4

   Oil a baking sheet lay in the potato skins and drizzle with more oil and sprinkle with salt.

5. 5

   Bake for 15-20 mins until really crispy.

6. 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. 7

   Peel and mash until chunky then season, add the creme fresh and reserved potato flesh and gently mix through.

8. 8

   Reduce the oven to 180c.

9. 9

   Divide the filling between the crispy pot skins and bake for10 minutes until piping hot.

10. 10

    Remove from the oven and arrange on a serving plate.

11. 11

    Sprinkle with cress and a little cayenne pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.