Carroll’s Loaded Potato Skins

Preheat the oven to 200°C (180°C fan). Pierce the potatoes with a fork and bake for 35–40 minutes, or until the skins are crisp and the centres are soft.

Once baked, allow to cool slightly, then cut each potato in half lengthways. Scoop out most of the flesh into a bowl, leaving a thin layer inside the skins.

Mash the potato with butter, sour cream and most of the cheese. Season with salt and pepper, then fold through the chopped Carroll’s New York Deli Ham and spring onions.

Spoon the mixture back into the skins, top with the remaining cheese and return to the oven for 10 minutes until golden and bubbling.

Serve warm with a dollop of sour cream and a sprinkle of herbs.