Baked Potatoes with Oysters

• 12 potatoes, 2–2½ oz / 60–70 g each
• 2

Scrub rather than peel the potatoes which should, however, be as unblemished as possible. Cut a thin slice off the bottom so that they will stand firm on a baking sheet. Parboil the potatoes for 10–12 minutes, drain and, when cool enough to handle, cut a slice off the top of each one and use a pointed teaspoon or melon baller to scoop out a hollow large enough to hold an oyster. Brush the potat