0 Items
CAMEMBERT & PARMA HAM LOADED POTATOES

CAMEMBERT & PARMA HAM LOADED POTATOES

by | Sep 3, 2025 | Recipes | 6 comments

Crisp potato skins meet a luxuriously creamy filling in this elevated twist on a comfort classic.

The rich depth of Shale Point Camembert paired with savoury shards of parma ham makes this the ultimate indulgence for entertaining.

Ingredients: 

  • 150g Shale Point Camembert
  • 4 medium potatoes
  • 3 slices parma ham
  • 130g Greek yoghurt (fat-free or regular)
  • 4 spring onions, finely sliced
  • Olive oil, for drizzling

Instructions: 

  1. Preheat your oven to 200°C (180°C fan). Place the potatoes on a baking tray and roast for 60–80 minutes, until the skins are crisp and the centres soft and fluffy (check with a skewer).
  2. While the potatoes bake, cook the parma ham. Bake the slices in the oven for around 10 minutes. Set aside to cool, then break into small shards.
  3. Increase the oven temperature to 220°C (200°C fan). Halve the potatoes lengthways and carefully scoop out the flesh, leaving a thin layer inside the skins to keep them intact. Place about half the potato flesh (roughly 200–250g) in a mixing bowl. Save the rest for another dish.
  4. Add the yoghurt and spring onions to the potato and mix until smooth. Cut 100g of the Shale Point Camembert into small pieces and fold through. Slice the remaining cheese into 8 thin strips.
  5. Stir the crispy parma ham into the potato mixture and season with salt and pepper. Spoon the filling back into the potato skins. Top each one with a strip of Camembert, drizzle with a touch of olive oil, and return to the oven for 15–20 minutes, until the cheese is melted, bubbling, and golden.
  6. Allow to cool for a few minutes before serving.

The Perfect Pour for this Plate:

Serve with a delicate Pinot Noir, where bright berry notes and gentle earthiness balance the richness of Camembert and parma ham. For white wine lovers, a lightly oaked Chardonnay offers a buttery, elegant complement.