Cheesy Sausage Baked Potatoes with Tomato and Pickle Salsa and Kettle Fry Chips

  • 30min
  • 5 mins
  • Easy
Cheesy Sausage Baked Potatoes with Tomato and Pickle Salsa and Kettle Fry Chips

INGREDIENTS

  • 4 large potatoes scrubbed
  • 2 spring onions finely sliced
  • 80g smoked cheese grated
  • 50g colby grated
  • 3 Hellers Chunky Cheese Sausages finely chopped
  • ¼ tsp paprika
  • Tomato and Pickle Salsa
  • 15 assorted cherry tomatoes roughly chopped
  • ¼ red onion finely diced
  • 10 small gherkin slices finely chopped
  • 1 lime
  • Sea salt and cracked pepper

METHOD

  1. Preheat oven 200C
  2. Prick the potatoes a few times with a knife and bake in the oven on a tray until tender when pierced with a knife.
  3. Once cooked place the potatoes onto a wooden board and carefully slice a thin layer of potato skin off the top of each potato. Scoop out the cooked potato into a medium bowl, carefully leaving an inch or so intake so that it is strong enough to be stuffed.
  4. Add the spring onions, 50g smoked cheese [reserve some for the top of the potato], colby, chunky cheese sausage, paprika, sea salt and cracked pepper and fold together to combine. Spoon the mixture back into each potato don’t be afraid to pile it up a bit on the top. Finish by sprinkling the top with the remaining grated smoked cheese.
  5. Place back on the lined baking tray and bake for 15-20 mins until the tops are golden brown.
  6. Meanwhile make the salsa by placing the chopped red onion into a small bowl and squeeze over the lime. Leave 5 mins to marinate and draw out any bitterness from the onion, drain off the juice and add the tomatoes, gherkins, and season well. Toss gently with a spoon and set aside.
  7. To serve place potatoes onto a plate or a serving dish and spoon on the tomato and pickle salsa. Top each baked potato with a few kettle fry chips and serve the rest of the packet in a side bowl.