coarse sea salt
6 large floury potatoes, washed and pricked
4 thick pork sausages (total weight about 225g/8oz), cut into nuggets
6 sage leaves, chopped
100g/4oz cheddar or gruyere, grated
4tbsp double cream
- Heat the oven too 200C/fan 180C/gas 6. Sprinkle salt over a baking tray, sit the potatoes on top and bake for 1 1/4 - 1 1/2 hours until crispy and tender. While the potatoes are in the oven, melt a little of the butter in a frying pan. Once bubbling, add the sausage slices and fry over a medium heat until lightly coloured and cooked through, about 10 mins. Remove from heat and set aside.
- Remove the cooked potatoes from the oven and cut each in half. Scoop the potato flesh into a bowl, and fork lightly to a crumbly texture, then add the remaining butter and season with a little salt and pepper. Stir in the sausages and sage and divide between the potato shells. Mix the cheese and cream, and divide between the potatoes. You can get the potatoes ready to this stage up to 2 hours ahead.
- Return the potatoes to the oven for 15-20 mins until golden and bubbling.
Source - BBC Good Food magazine.