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- 4 baking potatoes
- 50g butter , softened
- 250g Camembert
- 100g cooked ham , cut into small chunks
- 3 tbsp crme frache , cream or soured cream, optional
- 2 tsp Dijon mustard
- 1 medium egg , beaten
- 85g Gruyre , grated
DirectionsView on BBC Good Food
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