Stornoway Stuffed Potato Skins

Cooks In
Cooking Time 90 mins


6-8 medium Scotty Brand potatoes
325g (approx) Stornoway black pudding
2 apples
2 conference pears
1/2 tsp powdered cardamom
100ml cider vinegar
200ml cider
50g Demerara sugar
1 star anise
1/2 tsp ginger paste
drizzle of olive oil
salt to taste
1 spring onion (optional)
Handful of parsley (optional)


  1. Select potatoes (try and pick ones that are similar in size) coat in olive oil and using your hand, rub all over the potatoes to ensure they are fully coated then sprinkle evenly with some salt to season. Once this is done, roast in the oven for 60mins at 200 degrees - check every 20mins to shake/turn over.

  2. Whilst potatoes are roasting, prepare the apple and pears by peeling and chopping them into cubes and adding them into a pot with cardamom, vinegar, cider, sugar, star anise & ginger paste - bring to boil and then reduce down to medium heat, with lid on, for 30 mins.

  3. After 30 mins, take the lid off the apples and pears and continue to reduce for another 45mins (until total of 75mins), stirring occasionally.

  4. At the same time, once the potatoes are ready - take out the oven, cut in half and allow to cool slightly for about 15 mins (your chutney should then be ready at the same time!)

  5. Scoop out flesh of each potato (leaving some at bottom and round sides) then put back in oven for 30mins at 200degrees until golden and crispy.

  6. Microwave your black pudding as per packet instructions (or fry) and assemble stuffed skins by filling the potato shell with black pudding and topping with the chutney.

  7. Top with some chopped spring onion and sprinkle with parsley if you choose then dig in and enjoy!

This recipe was created & photographed by Lauren’s Cravings.


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