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Smoked Cheese and Haggis Baked Potatoes with Whisky Cream Sauce

Smoked Cheese and Haggis Baked Potatoes with Whisky Cream Sauce

By OcadoLifePublished on 14 December 2023Take jacket spuds on a Highland fling with these inventive and irresistible Smoked Cheese and Haggis Baked Potatoes with Whisky Cream Sauce from recipe writer and food stylist Esther Clark. The cheesy twice-baked tatties are delicious with either traditional haggis or a meat-free version and will go down a treat at a Burns Night gathering with a dram of whisky to toast the great man himself. Looking for more potato recipes? Look no further.
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Time and servings

1 hr 25 minsTotal time
Serves 4664 kcal/serving
10 minsPrep time
1 hr 15 minsCooking time

Ingredients

  • 4 baking potatoes, pricked all over with a fork
  • ½ tbsp olive oil, plus extra for the potatoes
  • 1 (400g) haggis (vegetarian, if preferred)
  • 1 small knob unsalted butter
  • 30g oak-smoked cheddar, finely grated
  • 8 echalion shallots, halved
  • 100ml whisky
  • 200ml chicken stock
  • 125ml single cream
  • 1 small handful chives, chopped
  • 200g cavolo nero (or spring greens), steamed, to serve (optional)
  • dijon mustard

Method

  • Step 1

    Preheat the oven to 240°C/220°C fan/gas 9. Put the potatoes in a roasting tin, rub with oil and salt, then bake for 1 hr. Remove and leave to cool for 20 mins. Reduce the oven temperature to 200°C/180°C fan/gas 6.

  • Step 2

    Cook the haggis in the microwave or oven as per pack instructions. Leave to cool a little, split, then gently mash the filling with a fork.

  • Step 3

    Score a deep horizontal line across each potato and scoop the flesh out into a big bowl (keeping the skins intact). Mash with the butter, a little black pepper, most of the cheese and the haggis. Spoon the filling back into the skins in the roasting tin and scatter over the remaining cheese.

  • Step 4

    4. Meanwhile, heat ½ tbsp oil over a medium-high heat. Add the shallots and fry, cut-side down, until deeply golden. Add the whisky, increase the heat and bubble for 3 mins. Pour in the stock and cream and simmer for 5 mins; season. Spoon the shallots and sauce around the potatoes; return to the oven for 15 mins.

  • Step 5

    Divide the potatoes, shallots and sauce between 4 plates; scatter over the chives. Add the greens and a dollop of mustard, if liked.