Ham and Broccoli Stuffed Potatoes

Ingredients:

4 large baking potatoes
225g broccoli florets
30g butter
30g plain flour
280ml milk
pinch of freshly-grated nutmeg
60g sweetcorn kernels
175g ham, diced
salt and freshly-ground black pepper, to taste

Method:

For perfect jacket potatoes you need potatoes of even size (about 275g [10 oz] each is ideal). Scrub the potatoes clean and prick all over with the tines of a fork. Brush with a little butter or oil then sit on a baking tray and transfer to an oven pre-heated to 200C (400F, Gas Mark 6) and bake for about 60 to 75 minutes, or until the potatoes are soft when gently squeezed.

Bring a pan of lightly-salted water to a boil, add the broccoli and cook for about 5 minutes or until just tender (take care not to over-cook). Drain thoroughly and set aside.

Melt the butter in a saucepan and scatter over the flour. Stir to form a smooth roux then cook over low heat for 1 minute. Take off the heat and gradually whisk in milk, beating until smooth. Return the pan to the heat and cook gently, stirring constantly, until thickened.

Season to taste with salt, black pepper and nutmeg. Add the cooked broccoli along with the sweetcorn and the ham and allow to heat through.

When the potatoes are cooked cut them in half and scoop out the flesh. Mash the potato flesh thoroughly in a bowl then add the broccoli and ham mixture and beat together until thoroughly combined.

Spoon the resultant mixture back into the potato skins and serve.