Fried potato skins with garlic-mustard butter, black forest ham and Vermont cheddar

Wash and dry the potatoes, rub with olive oil, prick all round with a fork and bake at 400 degrees for about an hour.

Cut each potato across and then lengthwise into four wedges; scoop out most of the flesh with a spoon without breaking the shell. Save the flesh for another use.

Fry the shells in the basket at about 375 for two and a half minutes, separated so they do not sit on top of each other; without a deep fryer, put them on a baking sheet under the broiler for a couple of minutes to crisp.

Lift out, let drip and cool a little.

Mix soft butter with a little Dijon mustard, a little garlic paste, and salt and pepper; spread a little across each warm skin with the back of a spoon.

Top with black forest ham, then grated Vermont cheddar.

Broil close to the coils for two to three minutes until bubbly.

Finish with finely cut chives. To make ahead, build them, keep on the counter, and broil when guests arrive.