Sausage and mash jacket potatoes
Serves: 4
Prep time: 10 mins TOTALTotal time: 
Recipe photograph by Danielle Wood
Sausage and mash jacket potatoes
These fluffy baked potatoes are a real treat when you’ve come in from the cold
Serves: 4
Prep time: 10 mins TOTALTotal time: 
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Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 4 baking potatoes
- 3 pork and red onion sausages
- 125g grated mature cheddar
- 1 tbsp chopped fresh rosemary
- 2 medium eggs
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7. Put 4 baking potatoes in a roasting tray and rub each with a little oil. Season well with sea salt and bake in the oven for 1 hour, or until crisp on the outside and soft and fluffy inside. Meanwhile, place 3 pork and red onion sausages on a baking tray and add to the oven for the final 25 minutes of the cooking time.
- When the potatoes and sausages are cooked through, remove from the oven and set aside until cool enough to handle’. Cut the tops off the baked potatoes and scoop the flesh from each into a bowl. Chop the sausages into small dice and add to the bowl, along with 125g grated mature cheddar and 1 tbsp chopped fresh rosemary and mash everything together.
- Separate 2 medium eggs and add the yolks to the potato mix, stirring to combine. Whisk the whites to soft peaks, then carefully fold into the potato mix. Season well and spoon the mixture back into the potato skins. Return to the oven for 15-20 minutes, until puffed up and golden brown.
