Ingredients

6 mid size potatoes

Turkey and corn topping

250g cooked turkey, cut into small pieces

125g can of sweet corn

2 tbsp cream cheese

25g grated strong hard cheese

3 spring onions, finely chopped

Salt and ground black pepper

Optional

Paprika
BBQ sauce
Aioli
Hot sauce

Bacon and cheese topping

150g bacon

1 tbsp wholegrain mustard

50g strong hard cheese, grated

Use whatever you have in the fridge, or leftover from a cheeseboard

3 tbsp sour cream or crème fraiche

2 spring onions, finely chopped

Ground black pepper

Optional

Use up any last bits of cheese from your cheese board - sprinkle the crumbs across the top
Cranberry sauce
Leftover gravy

Cheesy caramelised onion topping

2 leftover onions (red or white)

30g butter

1 tbsp wholegrain mustard

50g strong hard cheese, grated

Use whatever you have in the fridge, or leftover from a cheeseboard

3 tbsp sour cream or crème fraiche

Ground black pepper

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. Chop into bitesize chunks and boil or steam the potatoes until just tender, drain and set aside until cool enough to handle.

3. In a large bowl, coat the potatoes in oil and season with salt and pepper.

4. Preheat the oven to 200°C (400°F) mark 6 and spoon the potatoes onto a preheated oven tray. Roast the potatoes for around 20-30 minutes or until golden brown and crispy. When cool enough to handle, spread the roasted potato bites out on a bowl or plate and sprinkle with salt.

5. Mix together your chosen filling (see below) and spread across the warm potatoes. 

6. Turkey and corn topping 

   Combine the chopped turkey meat and remaining ingredients in a medium bowl. Spoon the filling onto the potatoes and add any additional toppings or sauces of your choice.

7. Bacon and cheese topping

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

   Grate the hard cheese and sprinkle over the potatoes. Place back into the oven to melt for 2-3 minutes. Mix the sour cream/crème fraiche with the mustard and black pepper, then once the potatoes and cheese have cooled slightly, spoon across the top. Add any remaining garnishes. 

8. Cheesy caramelised onion topping

   Sauté the onions on a low heat in a frying pan with the butter. Once soft and golden, add 2 tsp of sugar or honey and stir through until caramelised.  

   Grate the hard cheese and sprinkle over the potatoes. Place back into the oven to melt for 2-3 minutes. Mix the sour cream/crème fraiche with the mustard and black pepper, then once the potatoes and cheese have cooled slightly, spoon across the top. Spoon the caramelised onion across the top