Ingredients:

• Medium potatoes
• 1 cup sheep curd
• 1/2 cup serrano ham, diced
• 1 spring onion, finely chopped
• 1 tablespoon olive oil
• Salt, pepper, and lemon to taste
• Optional toppings: chopped green onions, sour cream, cheese

Instructions:

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1. Preheat Oven:

Preheat the oven to 400°F (200°C).

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2. Bake Potatoes:

Wash the medium-sized potatoes thoroughly and pat them dry.

Pierce the potatoes with a fork or knife.

Place them on a baking sheet and bake for about 45-60 minutes until tender.

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3. Prepare Filling:

While the potatoes are baking, mix sheep curd, diced serrano ham, and finely chopped spring onions in a bowl.

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4. Season and Fluff:

Add salt, pepper, and a squeeze of lemon to the filling mixture. Adjust to taste.

Once the potatoes are baked, cut them in half lengthwise and gently fluff the insides with a fork.

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5. Fill Potatoes:

Spoon the sheep curd and serrano ham mixture into the center of each potato half.

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6. Drizzle Olive Oil:

Drizzle olive oil over the stuffed potatoes for added richness.

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7. Optional Toppings:

Customize your stuffed potatoes with optional toppings like chopped green onions, a dollop of sour cream, or a sprinkle of cheese.

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8.Serve and Enjoy:

Serve these stuffed potatoes hot, allowing the creamy sheep curd and savory serrano ham to create a delightful blend of flavors.

#Gluten-free #Egg free