METHODSet the oven to 200°c
Prick the potatoes, rub in olive oil and salt and wrap in foil individually
Put into the oven for 1:15h
Open the foil and bake for a further 15 minutes to crisp the skin a little more.
Remove from the oven, cut them in half and leave to cool for 15 minutes.
Cook your bacon in the oven for 10-12 minutes
Remove and chop into chunks (2cm approx)
Scoop out the potato flesh into a bowl carefully ensuring not to rip the skins
Add the Turkey, carrot, shallot, broccoli, mustard, butter and season with salt and pepper. Mix thoroughly. Don’t worry if it all the ingredients break up!
Lay the skins out onto a baking tray lined with grease proof paper.
Add the mash filling to each skin, don’t be afraid to pack them!
Put into the oven for 10 minutes
Remove from the oven and add the bacon and put back into the the oven for 5 minutes
Remove from the oven and immediately top with chunks of Brie
Finally finish with cranberry sauce and a drizzle of left over gravy!
Enjoy!
Serves: 4
Preparation: 30 mins
Cooking: 120 mins
4 Large Albert Bartlett Potatoes
100g Leftover Roast Dinner Meat
2 Leftover Cooked Carrots (Finely Diced)
3 Leftover Cooked Tender Stem Broccoli (Roughly Chopped)
1 Shallot (Very Finely Chopped)
4 Rashers of Streaky Bacon
2 tbsp of French Mustard
2 Heaped tbsp of Salted Butter
Brie (Enough to top the skins)
Left Over Gravy (Enough to drizzle over the Skins)
Cranberry Sauce (Enough to top the Skins)
Olive Oil
Salt & Pepper