Roasted Black pudding Crushed Potatoes
Ingredients
- 4 large rooster potatoes baked
- 250 g black pudding bechamel
- 100 g cheddar and mozzarella cheese grated
- 75 g parmesan
- Salt and pepper
- Salad leaves to serve
Instructions
- Preheat the oven to 200˚C.
- Place the potatoes on a roasting tray and crushed them to opened and fluff them on the tray.
- Spoon over some black pudding bechamel.
- Sprinkle over the rest of the cheeses. Season with salt and pepper and add an extra drizzle of oil if necessary.
- Place in the oven for 15 minutes until coloured and crispy.
- Remove from the oven and serve immediately with some salad leaves.
