Stuffed potatoes: tasty and super creamy!

INGREDIENTS
10 potatoes
200g of bechamel sauce
80g of ham
mozzarella cheese
3 beaten eggs
80g of breadcrumbs

METHOD
1. Boil the potatoes and set them aside to cool.
2. Mix the béchamel sauce with the diced cooked ham.
3. Cut the potato in half and empty the pulp. Fill one half with the béchamel sauce and the other with the grated cheese. Join the two halves.
4. Dip the potatoes in the beaten eggs and then coat them in the breadcrumbs.
5. Place the baking paper in the pan, pour a drizzle of oil and arrange the stuffed potatoes. Cook them in a static oven at 180° for 25 minutes.
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