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Haggis Loaded Potato Skins with Bravas Sauce

A twist on a traditional Spanish dish

Prep: 15mins Cook: 40mins


  • 5 potatoes
  • 250g haggis
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2-3 garlic, minced
  • parsley
  • micro herbs
  • 50g cheddar cheese, shredded
  • 1 tsp smoked paprika

For the bravas sauce

  • Olive Oil- 1 tbs.
  • 1 onion (chopped)
  • 4 cloves garlic, sliced
  • 1 red chilli, minced
  • 1 medium carrot, diced
  • 2-3 sprigs fresh thyme (you can also use dried thyme)
  • 1 X400gr/14oz can of chopped tomatoes
  • 1 tbsp red wine vinegar
  • Salt and pepper to taste


  1. Bake potatoes with skin on for 30 minutes at 180C.
  2. Cook chopped onion in olive oil for 5 minutes, add garlic and cook for another minute, add crumbled haggis and smoked paprika, cook until warmed through.
  3. Once potatoes are cooled enough to handle cut them lengthwise and scoop out the flesh.
  4. Now make the bravas sauce.
  5. Heat a tablespoon of olive oil in a saucepan and cook your chopped onion and sliced garlic over low heat for 5 minutes.
  6. Add minced chilli, chopped carrot and thyme (leaves only) and cook for 5 minutes longer.
  7. Pour in canned chopped tomatoes, vinegar and a pinch of salt and pepper, turn the heat up and bring to a boil, then turn the heat down and let the sauce simmer for 10 minutes until it’s thick.
  8. When you are satisfied with the thickness of the sauce take it off the heat, pour it in a food processor or a blender and blend until smooth and set aside. 
  9. Fill the skins with the haggis and sprinkle with grated cheese. Put back in the oven and cook for 10 min at 200C until the cheese is golden and bubbly. 
  10. Serve with bravas sauce.