Breakfast Potato Bowls


  • 5 large baking potatoes
  • 500g baked beans
  • 500g mushrooms, sliced and sautéed
  • 200g black pudding, chopped into small cubes
  • 5 pork 8s sausages, cooked and chopped into small cubes
  • 120g grated Cheddar cheese
  • 10 free range eggs
  • 5g parsley, chopped



  1. Bake the potatoes for an hour and allow to cool.
  2. Split the cooked potatoes in half and scoop out the fluffy middles (set aside to use in another recipe).
  3. Place the skins onto a flat baking tray and fill with cheese, beans, black pudding, mushrooms and sausage.
  4. Bake for 20 minutes at 170’C, then add a fried/poached egg. Sprinkle with crispy bacon and parsley.
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