Haggis and Cheddar Baked Potatoes
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Ingredients
- 4 baking potatoes
- 300 g haggis
- 100 g mature cheddar, grated
- 20 g butter
- 2 spring onions
Nutrition (per serving)
- Calories
- 559 kcal
- Protein
- 19.8 g
- Carbohydrate
- 50.2 g
- of which sugars
- 2.6 g
- Fat
- 28.9 g
- of which saturates
- 14 g
- Fibre
- 7.2 g
- Salt
- 1.80 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Prick the baking potatoes all over and bake at 200C (180C fan, gas 6) for 1 hour to 1 hour 15 minutes until the skins are crisp and the insides are soft.
- 2
Meanwhile, cook the haggis according to the pack instructions until piping hot, then break it up with a fork.
- 3
Split the hot potatoes open, fluff the insides with a fork and add a knob of butter to each.
- 4
Pile the haggis into the potatoes and top with the grated mature cheddar.
- 5
Return to the oven for 5 minutes until the cheese has melted, then scatter over the sliced spring onions and serve.
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