Ingredients
- Russet potatoes 4, large
- Spinneysfood Coarse Sea Salt 50g
- Spinneysfood Stuffing 100g
- Brussels sprouts 50g
- Spinneysfood Baby Carrots with Tops 100g
- Roast turkey slices 100g
- Garlic and herb butter 50g
- Spinneysfood Cranberry Sauce To serve
Nutrition (Per serving)
- Calories 536
- Fat 16.7g
- Saturates 8.3g
- Protein 12.4g
- Carbs 87g
- Sugars 18g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Ultimate Christmas loaded potatoes
American 15 Mins Prep · 70 Mins Cook
- Preheat the oven to 200ºC, gas mark 6.
- Wash and dry the Russet potatoes.
- Spread the coarse sea salt evenly over the base of a large roasting tray and arrange the potatoes on top. Roast for 40–45 minutes until golden and tender. In the last 5 minutes, place the stuffing in the oven to crisp up.
- Meanwhile, trim the Brussels sprouts and peel the baby carrots (leave the tops on). Place in a microwave-safe bowl with a lid and microwave on high for 2–3 minutes, or until the vegetables are just soft.
- Once the potatoes are cooked, remove the tray from the oven and allow them to cool slightly before slicing them open.
- Arrange the sliced turkey inside the potatoes and generously top with the crisp stuffing, Brussels sprouts, carrots and a melting knob of garlic and herb butter.
- Serve the loaded potatoes immediately with a generous spoonful of cranberry sauce on the side.