Parmesan Gratin Potato Skins

METHOD

1. Rub the Original Rooster potatoes with Sunflower oil and bake in the oven at 200oC until soft in the centre, approx 1 hour, leave to cool slightly.

2. Carefully cut the potatoes into half lengthways and scoop out the flesh and set aside.

3. Slice the halves into two even shaped wedges, pop back into the oven for 10-15 mins at 180oC Fan until crisp, set aside and leave to cool.

4. Mix together the Original Rooster flesh, butter, double cream and grated Comte Cheese until smooth, season to taste.

5. Spoon the cheese mash back onto the crispy skins evenly, place onto a baking tray sprinkle with skins with parmesan and place under the grill until golden and bubbling

What you will need