Ingredients
- 4 x 175g baking potatoes
- 150ml double cream
- 40g butter
- 1 fat clove of garlic
- 2 tabs freshly grated parmesan cheese
- salt and pepper
Method
- Preheat oven to 200ºC.
- Bake potatoes on baking sheet for 1- 1½ hours until done. Allow to cool while you make the filling.
- Put the cream, butter and crushed garlic into a pan to melt and thicken for 3-4 min. Season to taste.
- Halve the potatoes lengthways and scoop out insides carefully and put in a bowl. Mash.
- Add the cream mixture and stir to combine. Refill the shells heaping up the filling. Scatter with parmesan and place back on baking sheet and bake for further 12-15 min until golden brown.