Baked Potato Stuffed with Black Pudding

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Wrap the potatoes in tinfoil and cook for 1 hour at 200 degrees, remove, unpack and let cool slightly.
Halve the potatoes, remove the potato mixture except for a small edge and chop as little as possible.
Cut the spring onions and black pudding into small cubes and mix with the potato mixture.
Whisk three eggs, season with plenty of pepper and salt and pour over the potato mixture. Fill the potato halves with it, cover each with a tiny piece of butter and bake under the grill until the surface is crispy.
This goes well with salads and a light mustard and yoghurt sauce.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.