|Energy (Kcal) 402|
|Saturated Fat 3.2g||16%|
|Total Sugars 8.1g||9%|
Heat oven to 220°C/200°C fan-assisted/Gas Mark 7. Prick the potatoes with a fork, place on a plate and microwave on high (900W) for 6 and a half minutes. Turn the potatoes over and microwave for a further three and a half. Transfer the potatoes to a baking sheet and brush with the oil. Season and place on the top shelf of the oven for 20 minutes until the skin is crisp and the flesh is soft. Reduce the temperature to 200°C/180°C fan-assisted/Gas Mark 6 if the potato browns too quickly.
Heat the remaining oil in a large non-stick frying pan over a medium heat and fry the onion for 5 minutes until soft. Add the garlic and Brussels sprouts, season and cook for a further 5 minutes until soft and golden.
Remove the potatoes from the oven. Make a cross in each potato and split open slightly.
Spoon over the Brussels sprout mixture and scatter with the Stilton to serve.
Read our how to use up your Christmas leftovers for more fantastic ideas!
For more festive recipes, be sure to check out our Christmas Recipe Roundup 2017.
4 medium fluffy potatoes (approx 350g), such as Maris Piper or King Edward
1 ½ tbsp olive oil
1 large red onion, sliced
2 garlic cloves, finely chopped
400g leftover Brussels sprouts, shredded
40g Blue cheese, crumbled
This potato salad is the perfect accompaniment for a barbecue or party, helping to make your meal just that bit tastier and healthier!
The perfect healthy, quick and easy recipe for the summer months. Try this super simple traybake packed full of flavour, bound to mix up your mid-week, and save you time!
Low sat fat
Using lean rump steak and aromatic herbs and spices, this Southeast Asian delight is packed full of protein and can be made in no time at all.
A slight twist on the traditional New England corn Chowder, the addition of smoked sausage brings a new depth of flavour to this winter-warming dish.
This campaign was originally produced in the framework of a programme co-financed by the European Union