Twice-bakes potatoes with crab and gruyere

For 2 people:

• 2 large baking potatoes

• 1 tbsp olive oil

• 1 large leek, thinly sliced

• 200g Seafood & Eat It White Crab

• 20g Gruyère, finely grated

• 1/2 tsp clear honey

• 1 tsp Dijon mustard

• 1 tbsp lemon juice

• 2 tbsp reduced fat crème fraîche

• 1 tbsp chopped chives

• Rocket leaves, to serve

Method:

1. Preheat the oven to 200 ̊C.

2. Pierce the potatoes all over with a fork, rub all over with 1⁄2 tbsp oil and sprinkle with a little salt.

3. Bake for 1 hour or until golden and tender.

4. About 10 minutes before the potatoes are ready, heat the remaining 1⁄2 tbsp oil in a saucepan over a medium heat.

5. Sweat the leek gently for 8 minutes until soft but bright green.

6. Take off the heat and stir in 3⁄4 of the crab, 3⁄4 of the Gruyère, the honey, mustard, lemon juice and crème fraîche.

7. Carefully split open the potatoes and scoop out most of the flesh (leave a 0.5cm-thick layer of potato around the skin so the shell can hold its shape).

8. Roughly mash the flesh with a fork, then stir into the leek mixture. Season, pile back into the shells and bake for 10 minutes.

9. Scatter with the remaining crab, grated gruyère and the chopped chives, then serve with the rocket leaves.