- 10 mins
- 75 mins
Ingredients
- 4 4 700g) baking potatoes (about 700g)
- 4 4 4 tsp olive oil
- Salt
- 70 70g 70g Grana Padano Cheese
- 6 6 6 slices Prosciutto di San Daniele
- 4 4 4 tsp wholegrain mustard
Preparation
Step 1
Pre-heat your oven to 220ºC/200ºC fan.
Using a sharp knife, cut slits in your potatoes. These should be about half-a-centimetre apart and go about two-thirds of the way through the potato.
Bake the potatoes for 1 hour (the cooking time may vary depending on the size of your potatoes). Every 20 minutes, brush the potatoes with the oil they’re sitting in. If you notice the edges getting dark brown and crispy, loosely cover the potatoes in foil to stop them from burning.
Return the potatoes to the oven for 5 minutes to melt the cheese.
Remove the potatoes from the oven. Put a teaspoon of wholegrain mustard onto each potato and use the back of a spoon to spread it across the top. Roughly tear the Prosciutto di San Daniele and push it into some of the empty slits (as with the cheese, one in about every 3 slits is fine).
Serve immediately.