Serves 4
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  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 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 1⁄2cm of flesh lining the skins. Roughly mash using a potato masher or the back of a fork.
  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 over some extra fresh parsley and serve.

Nutrition Facts

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