Fluffed Puffed Cheese Jackets

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Ingredients (Serves 4):

• 4 Large Potatoes

• 4 tsp Beerenberg Extra Virgin Olive Oil

• Sea salt

• Knob of butter

• 1 tbs Beerenberg Bavarian Mustard

• 2 eggs, separated

• 100g smoked mozzarella, diced

• 3 tbs snipped fresh chives

• Salt and freshly ground pepper

• Green-leaf salad to serve

Method:

1. Preheat oven to 200C.

2. Scrub the potatoes and dry thoroughly. Prick in several places with a fork and rub in the olive oil; sprinkle lightly with sea salt. Bake for11/2 hours until the potato feels soft when gently squeezed.

3. After taking the cooked potatoes out of the oven, lower the temperature to 180C. Cut 1cm slice off the top of each potato and scoop out the flesh to leave a 5cm thick shell.

4. Mash the flesh with the butter, Beerenberg Bavarian Mustard and egg yolks. Stir in the cheese, chives and some salt and pepper.

5. Whisk the egg whites until fairly stiff and fold into the potato mixture. Pile bake into the shells and bake for 20 minutes until puffed and slightly brown. Serve hot with a crisp green salad.