Roasted black pudding Crushed Potatoes

Roasted Black pudding Crushed Potatoes

No ratings yet
Course Main Course, Side Dish
Cuisine Irish
Servings 4


  • 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


  • 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.
Keyword irish, Kevin Dundon, potato

Love this recipe? Why Not share it!