French-Inspired Stuffed Potatoes

Leftovers? Let’s call them makeovers. These French-inspired stuffed potatoes are a delicious way to use up leftover ham and potatoes, turned into a comforting, flavour-packed meal with Mrs Rogers French Herbs.

Ingredients

• 12 small potatoes (or kumara), washed
• 2 tbsp Mrs Rogers Pink Himalayan Fine Salt
• 250g leftover leg ham, finely diced
• 50g butter
• 2 ½ tbsp plain flour
• 1 ½ cups milk
• 2 tsp Mrs Rogers French Herbs
• 2 tsp Mrs Rogers Mustard Powder
• 1 cup grated Gruyère (or Colby)
• 2 egg yolks
• Salt and pepper, to taste

Directions

1. Place potatoes and salt in a large pot and cover with water. Bring to the boil and cook until just soft. Drain and set aside to cool slightly.
2. Preheat oven to 200°C fan-forced.
3. In a saucepan, melt butter over medium heat. Remove from heat and stir in flour to form a paste.
4. Gradually whisk in half the milk, then return to the heat and bring to a gentle boil. Add remaining milk and cook until thickened and smooth.
5. Stir through mustard powder and French herbs. Remove from heat and quickly whisk in egg yolks, then stir in ¾ of the cheese until melted. Season with salt and pepper.
6. Slice the tops off potatoes and scoop out the centres. Lightly mash the scooped potato and mix with ham and most of the sauce, reserving a little for topping.
7. Fill potato shells with mixture and place on a lined baking tray. Spoon over remaining sauce and top with cheese.
8. Bake for 20 minutes, or until golden and heated through.