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Recipe of the week: Haggis loaded potato skins with bravas sauce

By Features Reporter

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Don’t waste your tattie skins. Not only do they contain lots of vitamins, they crisp up beautifully in the oven and are delicious topped with leftover haggis and this Spanish-inspired sauce. Recipe courtesy of Macsween Haggis.

Haggis loaded potato skins with bravas sauce.
Haggis loaded potato skins with bravas sauce.


5 potatoes

227g haggis

1 tbsp olive oil

1 onion, chopped

2-3 garlic cloves, minced

50g cheddar cheese, shredded

1 tsp smoked paprika

A handful of chopped parsley to garnish

Bravas sauce:

1 tbsp olive oil

1 onion, chopped

4 garlic cloves, sliced

1 red chilli, minced

1 medium carrot, diced

2-3 sprigs of fresh thyme (you could also use dried thyme)

400g tin of chopped tomatoes

1 tbsp red wine vinegar

Salt & pepper to taste


Bake potatoes with skin on for 30 minutes at 180C.

Heat the olive oil in a pan, then add the onion and fry for five minutes. Add the garlic and cook for another minute, then add crumbled haggis and smoked paprika and cook until warmed through.

Once the potatoes are cooled enough to handle, cut them lengthwise and scoop out the flesh.

Make the bravas sauce by heating the olive oil in a saucepan, adding the onion and garlic and cooking over a low heat for around five minutes.

Add the chilli, carrot and thyme (leaves only) and cook for another five minutes until everything is beginning to soften.

Pour in the can of tomatoes, vinegar, and a pinch of salt and pepper, then bring everything to a boil.

Turn the heat down and simmer for 10 minutes until it starts to thicken. Once it has reached your desired consistency, take it off the heat, transfer to a food processer and blend until smooth. Set aside for later.

Fill the skins with the haggis and sprinkle with grated cheese. Put back in the oven and cook for 10 minutes at 200C until the cheese is golden and bubbly. Serve with bravas sauce.

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