Stuffed Baked Potatoes

• 4 large potatoes
• 1 ounce unsalted butter
• 23 cup creme fraiche
• 4 tablespoons parmesan cheese, grated
• 12 cup ham, chopped
• 3 scallions, finely chopped
• 4 tomatoes, peeled, seeded, chopped
• 12 cup olive oil, plus extra
• olive oil, to drizzle
• 4 tablespoons tomato ketchup
• 14 cup white wine vinegar
• 2 teaspoons Worcestershire sauce
• 1 tablespoon basil, chopped (optional)

1. Preheat the oven to 350F
2. Wash the potatoes well, then dry.
3. Wrap each potato in foil, place on a baking tray and roast for 1 hour.
4. Remove from oven and cut a small slice off the top of each potato.
5. Scoop out the flesh and place in a bowl with the butter, half the creme fraiche, the parmesan, ham, shallots and half the chopped tomatoes.
6. Season with salt and pepper and mix together.
7. Pile back into potatoes, drizzle with extra olive oil and return to the oven for 20 minutes or until golden.
8. Meanwhile, combine the tomato ketchup, remaining creme fraiche, vinegar, Worcestershire sauce and 1/2 cup olive oil in a bowl.
9. Whisk together to form a sauce, then add the basil and season with salt and pepper.
10. Serve the potatoes with the sauce.

potatoes, butter, creme fraiche, parmesan cheese, ham, scallions, tomatoes, olive oil, olive oil, tomato ketchup, white wine vinegar, worcestershire sauce, basil

Taken from www.food.com/recipe/stuffed-baked-potatoes-248702 (may not work)