4 baking potatoes (small-medium)
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
1 Pre-heat your oven to 200*c / gas 5.
2 Prick the potatoes with a skewer and wrap in cling film and pop into the microwave for about 10 minutes.
3 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.
4 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.
5 In a separate bowl whisk the egg white until white light and fluffy. Fold into the potato mixture.
6 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.
7 Serve with fresh crisp salad.
Recipe courtesy of Potatoes: More Than A Bit On The Side