Potatoes filled with raw ham, broccoli and raspadura cheese

A serving of stuffed potatoes is always a winner. Potatoes team up perfectly with ham and cheese so why not present them as a starter or a second course for the family’s dinner?

The Recipe:

• Rinse the potatoes thoroughly under running water to remove any soil from the peel, with the aid of a metal scourer.
• Then put them into a pan of cold water and boil until well cooked.
• When the water starts to boil, throw in a few broccoli florets as well. These will cook in just a few minutes so when ready, fish them out with a perforated spoon and set aside to cool.
• When the potatoes are perfectly cooked, drain them and leave to cool for a few minutes. Either slice them in half lengthwise or eliminate the two ends and cut them into 3 large rectangular slices.
• Remove the pulp with a spoon to create space for the filling. Put the pulp into a bowl and mix it with the diced ham and raspadura cheese.
   

Season the filling with a little salt, pepper and oil before distributing it evenly between the potatoes. Line an oven tray with baking paper and arrange the potatoes on it. Sprinkle them with the chopped broccoli florets, in the same way as parsley, season with a drizzle of oil and pop in the oven for 3 minutes. The potatoes are already cooked so they will not take long, just enough to melt the cheese.