Coddle-Stuffed Jacket Potatoes with Cheddar

Method

1. Preheat the oven to 200 °C for 15 min. Meanwhile, scrub the potatoes clean with a brush and dry them completely with kitchen paper.

   oven

2. Prick each potato 6–8 times with a fork so steam can escape, rub with the oil and sprinkle with the coarse salt. Put them straight onto the oven rack and bake in the oven at 200 °C for 1 h. They are done when the skin is crisp and a skewer slides easily into the centre.

   Add in this stepLarge baking potatoes (about 250 g each) 2Vegetable oil 1 tspCoarse sea salt ½ tsp

   oven

3. While the potatoes bake, slice the sausages into 1 cm coins and cut the bacon into 1 cm strips. Heat a 22 cm frying pan over medium heat, add them without oil and fry for 9 min, until browned and cooked through; the sausage slices should show no pink.

   Add in this stepFresh pork sausages 2Bacon 80 g

   medium heat

4. Add the thinly sliced onion and fry for 1 minute, then pour in the stock and simmer over medium-low heat for 5 min, until the onion is soft and the liquid has almost gone. You now have a small, juicy coddle filling.

   Add in this stepOnion ½Chicken stock 80 ml

   medium-low heat

5. Cut a cross in the top of each baked potato (hold it with a tea towel, it is hot) and scoop out the flesh, leaving a 5 mm shell. Mash the flesh with half the butter, the pepper and half the cheddar, fold in the sausage mixture and pile it back into the skins.

   Add in this stepButter, softened 15 gBlack pepper ¼ tspCheddar, grated 30 g

6. Top with the remaining cheddar, turn the oven up to 220 °C and bake in the oven for 10 min, until the cheese is bubbling and golden.

   Add in this stepCheddar, grated 30 g

   oven

7. Mix the remaining butter with the parsley and put a spoonful on each hot potato so it melts as you serve.

   Add in this stepButter, softened 15 gFlat-leaf parsley, chopped 2 tbsp