Gourmet Potato Skins

Delicious any time of the year, switch up the cheese if you don't like Gruyere, or switch the ham for bacon!  Enjoy

6 russet potatoes

Kosher salt

2 tbsp butter, melted

7 oz (200g) Gruyere cheese, grated

3 1/2 oz (105 g) slice of ham

1/2 large red pepper

4 green onions, thinly sliced

Salt and freshly ground pepper

1. Preheat the oven to 400F.
2. Rinse the potatoes and then prick them all over using a fork.  Make a bed of salt inthe bottom of a baking dish and place the potatoes on top.  Bake the potatoes for 1 hour or until tender, turning once.
3. Let the potatoes cool slightly.  Cut them in half lengthwise and using a small spoon scoop out insides leaving 1/4 inch thickness of potato lining each half.  (Use the removed pulp to make mashed potatoes).
4. Brush the potato halves inside and out with melted butter and place on a baking sheet.  Sprinkle the shells with half the grated cheese.  Cut the ham into 1 x 1/4 inch batons and dice the red pepper.  Fill the potatoes with the diced ham, red peppers and green onions and then season with salt and freshly ground black pepper.  Top the potatoes with the remaining cheese and bake for 15 minutes or until hot and bubbling.