A Winter Warmer

Roasting Hot Stuffed Baked Potato & Mustard Butter & Curly Kale (serves 4) Ingredients: 4 x Medium baking potatoes160g Haggis160g…

Roasting Hot Stuffed Baked Potato & Mustard Butter & Curly Kale (serves 4)

Ingredients:

4 x Medium baking potatoes
160g Haggis
160g Turnip peeled and cut into 1 cm cubes
12 x Rashers of pancetta – preferable dry cured pork belly or streaky bacon
20ml Rapeseed oil
Sea salt flakes
160g Curly kale picked and washed
60ml Vegetable stock
30g Butter
30g Arran grain mustard

Method:

For the potato:

  • Washed and dried your baking potatoes, prick several times with the point of a sharp knife
  • Pour the rape seed oil in a bowl sprinkle in some sea salt, then rub on to the potatoes
  • Place on a tray in the oven 180 degrees for roughly 1.5 hours depending on potato size
  • When they are ready, they will be golden brown and when you squeeze then they will feel soft

For the filling:

  • Allow them to cool, slice through the potato long ways and scoop out leaving a potato skin shell, mash the scooped out potato and season with salt and pepper
  • Roll the mashed potato into 4 ball shapes
  • Boil the turnip, drain and mash, season with salt & pepper and allow to cool
  • After the turnip has cooled roll the turnip as you did with the potato
  • Roll the haggis into 4 balls as well
  • After you have rolled the haggis, turnip and potato, wrap the balls in the rashers of pancetta
  • Place one of each of the balls in the baked potato shell
  • When the oven has reached 180 degrees, roast them in the oven for 20 minutes till piping hot and pancetta crisp.
  • Sauce
  • In a saucepan add the vegetable stock, butter & Arran grain mustard and bring it to the boil
  • Add the curly kale and cook for 2 minutes
  • Serve the sauce with the stuffed baked potato

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