Black pudding baked potato
Try to buy the soft Spanish- or French-style black pudding for this dish as it's easy to mould it on top of the potato. If you can't get hold of it, then soften normal, good-quality black pudding with a little hot water or stock.
2 large baking potatoes
Salt and freshly ground black pepper
200-250g French- or Spanish-style soft black pudding
Preheat the oven to 200C/gas mark 6. Wash the potatoes, place on a baking tray and bake them for about 1-1½ hours, or until soft. Leave them to cool a little, then cut off about a quarter of the top of each potato and scoop the flesh out into a bowl.
Mash as chunky or as smooth as you wish, then mix with the butter and season to taste. Return the potato skins to the oven for about 10 minutes to crisp them up.
Return the potato to the skins and spoon on the black pudding, mounding it up and moulding it with a spoon. Return to the oven for about 10 minutes to heat through the black pudding; serve.
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