Half potato with reblochon cheese and dry ham
Ingrédients
Potato flesh, dry ham, AOC (controlled origin) Reblochon de Savoie cheese (13% of filling), cream, onions.
Préparation
Regular oven (preferred cooking method for a tastier product): without prior thawing, preheat your oven to mark 7 (210°C). Place your potatoes in a dish in the middle of the oven, and reheat them for 20 to 25 minutes.
Microwave oven: in an appropriate dish, reheat your potatoes for about 5 to 6 minutes.
Conservation
Recommended storage temperature: -18°C.
Use-by period: 18 months.
