Ham & wild mushroom baked potatoes

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Ingredients

500g Eskort Mini Picnic Ham, thinly sliced

45ml (3T) olive oil

300g wild mushrooms

45ml (3T) garlic, chopped

30ml (2T) thyme, chopped

60ml (¼c) whisky

4 potatoes, boiled

250ml (1c) Royal Ashton cheese, grated

5ml (1t) salt and freshly ground pepper

Method

  • Preheat the oven to 190°C.
  • In a frying pan over high heat, add olive oil and fry the mushrooms, garlic, thyme and whisky until the mushrooms are golden.
  • Cut the potatoes in half and top each half with sliced ham, mushrooms and cheese.
  • Season with salt and pepper, bake for 10 minutes and serve hot.
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