|Energy (Kcal) 402|
|Saturated Fat 3.2g||16%|
|Total Sugars 8.1g||9%|
Heat oven to 220°C/200°C fan-assisted/Gas Mark 7. Prick the potatoes with a fork, place on a plate and microwave on high (900W) for 6 and a half minutes. Turn the potatoes over and microwave for a further three and a half. Transfer the potatoes to a baking sheet and brush with the oil. Season and place on the top shelf of the oven for 20 minutes until the skin is crisp and the flesh is soft. Reduce the temperature to 200°C/180°C fan-assisted/Gas Mark 6 if the potato browns too quickly.
Heat the remaining oil in a large non-stick frying pan over a medium heat and fry the onion for 5 minutes until soft. Add the garlic and Brussels sprouts, season and cook for a further 5 minutes until soft and golden.
Remove the potatoes from the oven. Make a cross in each potato and split open slightly.
Spoon over the Brussels sprout mixture and scatter with the Stilton to serve.
Read our how to use up your Christmas leftovers for more fantastic ideas!
For more festive recipes, be sure to check out our Christmas Recipe Roundup 2017.
4 medium fluffy potatoes (approx 350g), such as Maris Piper or King Edward
1 ½ tbsp olive oil
1 large red onion, sliced
2 garlic cloves, finely chopped
400g leftover Brussels sprouts, shredded
40g Blue cheese, crumbled
Roasted Red Pepper, potato, chorizo and kale stew
Dive into this tasty and fulfilling roasted red pepper, potato, chorizo and kale stew. Vibrant in colour and rich in flavour, this Spanish -inspired stew can be enjoyed any day of the week. For an extra indulgence, top with a soft cheese of your choice.
Chinese pepper steak & potato stir fry
Sizzle up your week with this Chinese pepper steak & potato stir fry. Quick, easy and packed full of colour and authentic flavour, discover how to create the ultimate potato stir-fry in just 30 minutes!
This mini roast is a fantastic meal option for 2-3 people that is boneless,easy to carve and ready in under an hour. The lamb is covered with a delicious rosemary butter, very simply made with unsalted butter and freshly chopped or dried rosemary leaves. Ideal for a midweek meal.
This campaign was originally produced in the framework of a programme co-financed by the European Union