Healthier loaded potato skins

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Put the potatoes in a roasting tray. Cook for 60-80 minutes in the oven until fluffy inside (they will be tender when tested with a skewer).
2. Meanwhile, put the parma ham on a plate and microwave on high for 3-4 minutes until completely crisp. (If you don’t have a microwave, put it in the oven with the potatoes for about 10 minutes.) Allow to cool and harden, then snap into small shards.
3. Once the potatoes are cooked, turn up the oven to 220°C/200°C fan/gas 7. Cut the potatoes in half lengthways, holding them with a tea towel to protect your hands. Scoop out the filling, leaving a thin layer in the skins (enough to keep them sturdy). Put half the scooped out potato (around 200-250g) in a mixing bowl –save the rest for another recipe. Add the yogurt and spring onions and mix well, then snip in 100g of the camembert in small chunks, using scissors. Slice the rest of the cheese into 8 strips.
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4. Mix the parma ham pieces into the potato mixture, then season well with salt and a bit of pepper. Spoon the filling back into the skins and return them to the roasting tray. Top each one with a strip of camembert, drizzle very lightly with oil, then bake in the oven for 15-20 minutes until the cheese melts, bubbles and begins to turn golden. Leave to cool for 5 minutes before eating.