Leftovers???? No, let's try Make Overs!!!! These yummy French inspired Stuffed Potatoes are delicious and are great for using up that Christmas Ham and of course, any potatoes you may have. Using Mrs Rogers French Herbs (http://bit.ly/mrsrogers_frenchherbs), this easy meal solution is a great one to take note of!
Place the potatoes and the salt in a pot and cover with water. (the salt will make the potatoes softer). Boil until just soft. Drain and set aside to slightly cool. If you have already cooked potatoes that are whole, use them.
Preheat the oven to 200C fan-forced. In a pot, melt the butter. Remove from heat and add the flour, stirring it into a paste. Stir in half of the milk and return to the heat, allow the mix to come to the boil. Add the rest of the milk and allow the mix to thicken and become glossy. Add the mustard and French herbs and stir. Quickly stir in the two egg yolks. Add ¾ of the cheese and stir until melted. Add salt and pepper to taste.
Slice the top of the potato off and scoop half out. Slight mash the scooped-out potato. Mix in the bacon and potato and stir through most of the sauce, leaving a little to top with. On a baking tray, fill the potatoes with the ham mixture and top with a little left over sauce. Sprinkle the leftover cheese on top. Bake for 20 minutes until the top is golden and the potatoes are warmed through.
NOTE: If you have leftover sliced potatoes, use the same recipe to make a tasty potato bake!
Ingredients
Directions
Place the potatoes and the salt in a pot and cover with water. (the salt will make the potatoes softer). Boil until just soft. Drain and set aside to slightly cool. If you have already cooked potatoes that are whole, use them.
Preheat the oven to 200C fan-forced. In a pot, melt the butter. Remove from heat and add the flour, stirring it into a paste. Stir in half of the milk and return to the heat, allow the mix to come to the boil. Add the rest of the milk and allow the mix to thicken and become glossy. Add the mustard and French herbs and stir. Quickly stir in the two egg yolks. Add ¾ of the cheese and stir until melted. Add salt and pepper to taste.
Slice the top of the potato off and scoop half out. Slight mash the scooped-out potato. Mix in the bacon and potato and stir through most of the sauce, leaving a little to top with. On a baking tray, fill the potatoes with the ham mixture and top with a little left over sauce. Sprinkle the leftover cheese on top. Bake for 20 minutes until the top is golden and the potatoes are warmed through.
NOTE: If you have leftover sliced potatoes, use the same recipe to make a tasty potato bake!
