Pommes de Terre Farcies

• 8 medium potatoes, peeled
• 3½ oz (100 g) streaky bacon, cut in tiny pieces

Cut a round, lengthways, off the top of each potato: this will be the lid. Carefully dig the potatoes out with a sharp spoon. Remove as much flesh as possible without damaging the potato ‘shell’. Keep the bits.

Mix the bacon, onion, garlic, parsley and salt and pepper together with the egg. Add the flour little by little, mixing well. Add the milk until you have a firm dough.

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