Trim some Dutch potatoes to the shape of an egg cutting one end level; stand them upright on a tray and bake in the oven.
When cooked, cut off the tops and empty out the insides leaving cases. Season the pulp and mash it together with
Fill the cases with this mixture, replace the tops and place in the oven for 10 minutes. When ready, arrange them in a deep dish and brush with melted butter.