Twice Baked Potato

Ingredients

4 large baking potatoes
100g cooked broccoli
200g lardons
4 large egg yolks
60g unsalted butter, room temperature
125ml double cream
150g Cathedral City Grated
pinch freshly ground pepper
salt and pepper to taste

Method:
Preheat the oven to 220ºC. Wrap potatoes in aluminium foil, and bake for about 1hr, until tender when pierced with the tip of a knife. Let cool.

Fry the lardons until crispy. When potatoes are cool enough to handle, cut each in half. Scoop out flesh, reserving skins, and mash by hand. Stir in egg yolks, butter, cream, ¾ of the Cathedral City, lardons, salt, and pepper. Scoop filling into reserved skins.

Place filled potatoes on a baking sheet, and sprinkle with remaining Cathedral City Cheddar. Bake for about 25 minutes until filling is set and tops are golden brown. Serve immediately.

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