SERVES

8

Baked Potato Skins with Sausage

INGREDIENTS

4 large floury potatoes, washed and halved lengthways

1 small red onion, finely diced

1 packet Mallon’s pork cocktail sausages (32)

250g left over turkey, cut into chunks

100g cream cheese

A pinch of chilli flakes

4 spring onions, washed, trimmed and finely chopped

Sea salt and freshly ground black pepper

200g Cheddar cheese

A spoonful of sliced jalapenos

Shop bought tomato chutney

METHOD

Oven temperature 200oC/ Gas 6

Heat some olive oil in a large frying pan and gently fry the diced red onion until soft. Add the sausages to the pan and continue to gently fry for 15 minutes until thoroughly cooked. Add the turkey and warm through.

Meanwhile bake the washed and halved potatoes in a microwave for 10 to 15 minutes, or until a knife is easily inserted. Set aside to cool for 5 minutes then scoop out the flesh and place in a bowl.

Mash the potato, then fold in fried red onion, cocktail sausages, turkey, cream cheese, chilli flakes and spring onions. Season with a little salt and pepper and gently spoon the mixture back into the skins. Arrange on a baking tray, top with grated Cheddar and place under a hot grill for 5 minutes until golden.Garnish with extra jalapenos, spring onion, rocket leaves and a dollop of tomato chutney on the side.