• 8 small King Edward potatoes, washed
  • 4 small (75-100g each) sweet potatoes, washed

For the leek, olive and chorizo filling:

  • 75 g diced chorizo
  • 1 leek, trimmed, washed and finely chopped
  • 93 g sliced black olives, drained

For the turkey and tomato filling:

  • 250 g extra lean British turkey breast mince
  • 145 g tomato and herb pasta sauce

For the hot salmon, crème fraîche and spring onion filling:

  • 68 g honey roast salmon flakes
  • 2 tbsp half-fat crème fraîche
  • 1 spring onion, trimmed and finely chopped


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Put the potatoes on a baking sheet and cook in the oven for 35-45 minutes.

  2. 2

    For the leek filling, heat a frying pan over a medium heat, add the chorizo and cook for 3 minutes. Stir in the leek and olives and cook for a further 3 minutes.

  3. 3

    For the turkey filling, fry the turkey mince until just golden. Stir in the pasta sauce and heat until cooked through.

  4. 4

    For the salmon filling, mix the fish and crème fraîche with the spring onion.

  5. 5

    When the potatoes are tender, remove from the oven, cut a cross on top, stuff with the fillings and serve.


    Cook’s tip: try doubling the turkey and tomato filling to go with pasta, or make twice the leek filling and use the extra as a filling in an omelette. And if you double the salmon filling, you can toss the additional portion with lettuce for a delicious salad.

Nutritional Details

Each serving provides
  • Energy 1972kj 471kcal 24%
  • Fat 13.7g 20%
  • Saturates 4.4g 22%
  • Sugars 10.3g 11%
  • Salt 1.4g 23%

% of the Reference Intakes

Typical values per 100g: Energy 402kj/96kcal

Each serving provides

54.3g carbohydrate 8.6g fibre 28.2g protein

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