Croque Monsieur Baked Potatoes
Photography by Manja Wachsmuth.
Stuffed baked potatoes were regularly on the menu when I was growing up and they lend themselves to a huge variety of toppings. This one is a particular favourite of mine using shaved ham or smoked chicken.
Serves: 6
INGREDIENTS
6 medium-sized agria potatoes, scrubbed
olive oil
sea salt
Topping
2 tablespoons melted butter
2 tablespoons wholegrain honey mustard
2 teaspoons Worcestershire sauce
½ teaspoon sea salt
1 teaspoon dry English mustard
pinch cayenne pepper
1 large egg
½ cup grated cheddar cheese
¼ cup purchased onion jam or relish
100 grams shaved ham or 1 small smoked chicken breast
chopped parsley, to garnish (optional)
METHOD
Preheat the oven to 180°C fan bake.
Potatoes: Rub the potatoes with oil and sprinkle with salt.
Place on a baking tray and roast until tender when pierced with a skewer, about 50 minutes. Set aside.
Topping: Whisk the butter, mustard, Worcestershire sauce, salt, mustard powder, cayenne and egg together in a bowl then stir in the cheese.
To assemble: Cut a cross in each cooked potato cutting halfway down but not right through. Gently ease the potato open and add a spoonful of onion jam. Top with a small stack of ham or shredded smoked chicken, then spoon over the topping.
Bake for about 10 minutes until the topping is golden and bubbling and the ham or chicken is very hot, turning the tray for even browning. Serve immediately topped with chopped parsley.
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