Crispy potato skins loaded with juicy traditional sausages, melted cheddar, fresh spring onions, crunchy crispy onions, and finished with a smoky Wonderful Salad Cream drizzle. The ultimate BBQ-inspired sharing dish that's packed with crunch, flavour and plenty of cheesy goodness..
1. Bake the potatoes at 200°C (180°C fan) for 50-60 minutes until tender.
2. Meanwhile, cook the Porky White Traditional Sausages according to the pack instructions. Slice into bite-sized pieces.
3. Cut the baked potatoes in half and scoop out most of the flesh, leaving a thin layer inside the skins.
4. Place the skins back onto a baking tray, season, and bake for 10-15 minutes until crisp.
5. Fill each potato skin with the Porky White sausage pieces, spring onions, grated cheddar and a generous drizzle of Wonderful Salad Cream.
6. Return to the oven for 5-8 minutes until the cheese is melted and bubbling.
7. Top with crispy onions and an extra drizzle of Mary Berry’s Wonderful Salad Cream.
- 4 large baking potatoes
- 6 Porky Whites Premium Traditional Sausages
- 150g mature cheddar, grated
- 3 spring onions, finely sliced
- 50g crispy onions
- 4 tbsp Mary Berry's Wonderful Salad Cream
- 1 tsp smoked paprika
- Salt and black pepper to taste
