Ingredients
- 4 large baking potatoes
- 4 rashers pancetta, or streaky bacon
- 175 g ricotta cheese
- 6 sun-dried tomatoes
- 1 handfuls leaves basil
- 2 eggs, seperated
- 1 pinches sea salt and coarsely ground black pepper
- 60 g grated parmesan
Description
Jazz Up Your Baked Spuds With Frank Bordoni's Tasty Recipe For Mediterranean-flavoured, Stuffed Soufflé Potatoes
UK TV
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