Baked Potatoes With Mustard Parmesan Crust - cooking recipe

Ingredients

2 1/4 lb medium potatoes, scrubbed
7 tbsp butter
1 oz breadcrumbs (about 4 tbsp)
10 sprigs thyme, leaves picked, plus a few extra sprigs
1/2 cup whole grain mustard
1 cup Parmesan, finely grated
None None mixed salad, to serve

Preparation

Cook the potatoes in salted boiling water for 20 mins. Drain, then cut in half lengthways.
Preheat the oven to 400\u00b0F. Meanwhile, melt 5 tbsp of the butter in a frying pan, add the breadcrumbs and thyme leaves and pan fry, turning for 3 mins. Season to taste with salt and freshly ground black pepper. Remove from the pan and set aside to cool, then stir in the mustard and most of the Parmesan.
Place the potato halves on a baking sheet, with the cut side facing up. Top each with the breadcrumb mixture and dot with the remaining butter. Sprinkle over the remaining Parmesan and the extra thyme sprigs. Bake for 12-15 mins. Serve with mixed salad.