Pommes à l'Ardennaise (Stuffed Baked Potatoes, Ardennes Style)

Ingredients

• Hollande potatoes
• egg yolks
• butter
• ham
• mushrooms
• Parmesan
• salt
• pepper
• nutmeg
• parsley and chervil
• cheese

Instructions

1. Bake medium Hollande potatoes in the oven.
2. Split them in two lengthwise, empty them, and collect the pulp in a terrine, keeping the half-skins.
3. Work the pulp with a fork and mix in, per 500 grammes of pulp: 4 egg yolks, 150 grammes of butter, 300 grammes of lean ham cut in brunoise, 100 grammes of chopped mushrooms, 80 grammes of grated Parmesan, 10 grammes of salt, a pinch of pepper, nutmeg, and 1 spoonful of chopped parsley and chervil.
4. Mix well and fill the potato half-skins with the mixture, smoothing the surface.
5. Sprinkle with grated cheese and pass through the oven for 20 minutes.
6. Glaze at the last moment.