Raclette in potato skins

Ingredients:

Potato peels

• 4 large potatoes
• 4 tbsp unsalted butter, melted

Toppings

• 220 g thin slices of Black Forest ham
• 170 g raclette cheese, grated (remove the rind)
• 1 small shallot, thinly sliced ​​and separated into rings
• Sliced ​​gherkins and chopped chives, for garnish

Preparation:

1. Preheat oven to 220°C. Bake the potatoes and prepare the skins as directed.
2. Brush both sides of the potato skins with melted butter and sprinkle with salt and black pepper. Place skin-side up on a baking sheet. Bake until crisp, about 15 minutes.
3. Flip the potato skins over and top with the ham, cheese, and shallots. Bake until the cheese is melted, another 5 minutes. Top with the gherkins and sprinkle with chives.