Puffed jacket potatoes with shallot confit and cumin

• 3 shallots
• 3 tablespoons of olive oil
• 4 large potatoes
• 2 eggs
• 1 teaspoon of cumin
• 1 tablespoon of sherry vinegar or red wine vinegar
• Salt, pepper
• 40 g butter

#potatolovers

Make the shallot confit: coat the whole, unpeeled shallots in olive oil. Place them in the Easy Fry with the standard tray and start the FRIES programme at 180°C for 20 minutes. Leave to cool.

Peel the shallots and remove the pulp. Chop up the pulp with a knife. Set aside.

Wash the potatoes. Fill the water tank. Place the potatoes in the Easy Fry with the standard tray and start the STEAM programme at 100°C for 50 minutes. Check that they are cooked with the tip of a knife and adjust the time if necessary.

In a salad bowl, coat the whole potatoes with the remaining olive oil and salt.

Empty the cooking water from the bottom of the basket. Remove the potatoes and leave them to cool down.

Scoop out the jacket potatoes: cut off the top of the potatoes. Remove the pulp with a spoon, making sure the potatoes keep their shape and hold. Shape them into little boats. Place the cooked skin in a large bowl.

Separate the egg whites and yolks. Set aside.

To make the stuffing for the jacket potatoes: mash the potato pulp with a fork. Add the shallot confit, cumin, sherry vinegar, yolks, pepper and half the butter. Mix.

In another bowl, whisk the egg whites until stiff. Gently fold them into the potato mixture.

Using a spoon, fill the potatoes with the mixture, to form a neat dome.

Place dabs of butter on top of the jacket potatoes. Place them in the Easy Fry and start the FRIES programme at 180°C for 16 minutes.

Serve immediately.