Recipe

1. Remember to defrost your meat. Defrost your meat in the fridge and use within 24 hours, or in a microwave on ‘defrost’ directly before use.

   This recipe works perfectly with frozen meat. Check what you have in your freezer and defrost meat thoroughly before cooking.

2. Boil, steam or roast the potatoes until just tender, drain and set aside until cool enough to handle.

3. Halve and use the handle end of a teaspoon to make a little indentation into the flesh of the cooked potato. Save any scraps of potato to mix into the filling.

4. Mix together your chosen filling (see below) and use a teaspoon to top each potato with a little filling.

5. Preheat the oven to 200°C (400°F) mark 6. Place the potatoes in an oiled oven tray. Cook uncovered, for about 15-20 minutes or until golden brown and hot, remove and serve warm.

6. Turkey and corn topping 

   Combine the reserved potato flesh with the chopped turkey meat and remaining ingredients in a medium bowl. Spoon the filling onto the potatoes. Continue as instructed above.

7. Bacon and cheese topping

   Cook the bacon in a large frying pan until crisp, drain on kitchen paper and chop finely. 

   Add the reserved potato flesh in a medium bowl with butter, mustard, half the cheese and sour cream; stir in bacon and spring onions. Season with black pepper. Spoon the filling onto the potatoes; sprinkle with the remaining grated cheese. Continue as instructed above.

8. To freeze ahead: Complete the recipe up to the end of step 3. Put onto a flat tray and freeze until solid. Gather the potatoes up and pack into an airtight container. Label and freeze for up to 3 months.

   To use: Cook the potatoes from frozen and complete the recipe from step 4. Allow 5 minutes extra cooking time.