Haggis baked potatoes
Saturday 31 October 2009
This dish came about when I was wondering what I could put into a jacket potato to make it more interesting and I opened the freezer and spotted a haggis. Haggis may not be everyone's cup of tea, but really, it's no worse than eating a sausage – and what's more, it's delicious!
2 large baking potatoes
400-500g best quality haggis, chopped up a little
2-3tbsp of fresh white breadcrumbs
A couple of good knobs of butter, melted
Salt and freshly ground black pepper
Pre-heat the oven to 200C/gas mark 6. Bake the potatoes for about an hour or until tender, then remove from the oven and leave to cool a little. Cut the top off the potatoes and scoop out the potato and mix in a bowl with the haggis and butter. Refill the skins, discarding the top bit that you have already cut off. Mix the breadcrumbs and butter together and scatter over the potatoes. Return to the oven and bake for about 10-15 minutes before serving.
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