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Jacket Potatoes ...




Source of Recipe


OXO


Recipe Introduction


... With Mustard Sausage Filling

Serves 4
For speedy spuds, cook potatoes in the microwave. Arrange them on kitchen paper and cook on Full power for 15-20 minutes (depending on the size of potatoes) Turn them over halfway. Leave them to stand for 5 minutes, then split open and fill.


List of Ingredients




1 OXO Chicken Cube
four 225-275g/8-10oz baking potatoes
1 medium onion,sliced
75g/3oz button mushrooms, sliced
15ml/1 tbsp oil
225g/8oz chipolata sausages
15ml/1 tbsp wholegrain mustard
5ml/1 tsp cornflour
15ml/1 tsp chopped parsley

Recipe



Heat the oven to 190øC/375øF/mark 5. Scrub the potatoes and prick them with a fork or the point of a sharp knife. Place them on the oven shelf and bake for 1« hours.
.Heat the oil in a medium-size frying pan. Add the sausages and cook until browned all over. Remove them and set aside.
Cook the onions in the pan until golden, add the mushrooms and cook for a few moments more. Crumble the OXO Chicken Cube into 240ml/8fl.oz boiling water. Pour all but 30ml/2 tbsp of it into the pan and bring to a simmer.
Cut the sausages into three, return them to the pan and stir in the mustard. Simmer for 10 minutes.
Blend the cornflour with the reserved stock. Add it to the pan and simmer to thicken.
Cut a cross in the tops of the potatoes and then press the sides together, making them look nice and fluffy. Spoon over the sausage filling and garnish with chopped parsley.