Wicklewood’s Egg Filled Potato Skins |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
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) |
Directions:
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.
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