Black pudding and leek stuffed baked potatoes

Serves 4

4 large floury potatoes, scrubbed 60g butter, softened 1 small leek, trimmed, washed and chopped 1 tsp dried rosemary Salt and black pepper 150g black pudding, cooked and crumbled 4 tbsp crème fraîche 1 tsp fresh parsley, chopped, plus extra to serve 1 tbsp rapeseed oil

1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Pierce the potatoes 2-3 times per side with the tip of a sharp knife, then place directly on the centre rack and bake for around one hour and 15 minutes until tender when pierced. Place the potatoes on a cutting board for 10-15 minutes until cool enough to handle.

2 Melt the butter in a pan over a medium heat and cook the leek for 6-8 minutes until softened. Add the dried rosemary and season with salt and pepper. Set aside.

3 Cut a 1cm-inch-thick slice from the top of each potato. Scrape the flesh from these slices into a large bowl.

4 Carefully scoop out the flesh of the potatoes into the bowl using a spoon, leaving about ½cm of flesh lining the skins. Roughly mash using a potato masher.

5 Add the buttered leeks, crumbled black pudding, crème fraîche and parsley and stir to combine well. Add extra seasoning to taste, if necessary; you shouldn’t need much salt.

6 Using your fingers, rub the outsides of the potato shells with the rapeseed oil. Spoon the filling back into the shells, mounding it generously over the top. Place on a rimmed baking tray.

7 Bake the potatoes for 25-30 minutes until hot throughout. Scatter with extra fresh parsley and serve.

Per Serving 538kcals, 24.8g fat (12.2g saturated), 68.5g carbs (5.7g sugars), 11.2g protein, 11.4g fibre, 0.159g sodium