Many of us will be faced with a hulking great piece of ham to get through after Christmas Day and sandwiches get a bit dull after a while. Try these crispy potato skins – they’re a delicious vessel for a punchy apple, ham and cabbage slaw.
(serves 4)
4 large floury potatoes
Leftover ham, torn into small chunks
¼ finely shredded small white or Savoy cabbage
2 apples sliced thinly and cut into matchsticks (squeeze extra lemon juice over the apples to stop the fruit from browning)
Small bunch of flat leaf parsley, roughly chopped
4 spring onions, finely sliced
2 tbsp crème fraiche
2tsp Dijon mustard
Juice of half a lemon
Salt and pepper
Olive oil
Preheat the oven to 200C/400F/gas mark six.
Prick the potatoes with a skewer in several places and place on a rack in the oven. Bake for 45mins to 1½ hours until the skins are crisp and the insides soft and floury.
When cool enough to handle, halve the potatoes lengthways and scoop out the potato (keep it covered in a bowl in the fridge until required for another meal).
Place the hollowed out potato skins on a baking tray with a drizzle of olive oil and salt (if using) and put them back in the oven for 5-10 minutes until very crisp.
Meanwhile, make the ham and apple slaw. Slice the cabbage, apple and spring onions into thin ribbons, sticks and slices comparable in size. Roughly chop the parsley.
In a bowl, mix the cabbage, spring onion and apple with the Dijon mustard, crème fraiche and lemon juice and add the parsley and ham.
Fill the hot roasted potato skins with the slaw and serve immediately.
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