Honey & Mustard Chipolatas with a Cheesy Potato Dip
- For the Potatoes
- 4 Maris Piper potatoes
- 1 tsp olive oil
- 1/4 tbsp sea salt
- 25ml milk
- 50g butter
- 25g grated cheddar or Parmesan
- For the sausages
- 1 pack of Cumberland chipolatas
- 1 tbsp vegetable oil
- 2 tsp mustard
- 2 tsp honey
1 Preheat the oven to 200°C.
2 Rub the potatoes in oil and sprinkle with sea salt. Prick with a fork and place onto a baking tray and cook in the oven for 45 minutes.
3 Heat up the milk and the butter and keep warm.
4 While the potatoes are still hot, cut in half and scoop out the flesh and pass through a sieve. Keep the potato skins to one side. Add the milk and butter mixture and whisk until smooth.
5 Add your grated cheese and season to taste with salt and pepper and keep warm.
6 Cook the chipolatas on a baking tray with vegetable oil for 5 minutes. Carefully remove from the oven and add the mustard and honey. Coat well and return to the oven for 3 minutes.
7 Remove the chipolatas from the oven and keep warm.
8 Place the cheesy potato dip in the potato skins and warm in the oven.
9 Plate the chipolatas with the potato skins and dip for a tasty cheesy potato treat!