April Fools of a brand collab between Howie’s x Heinz. Just a joke but could it become reality…
Winner of Meat Product of the Year 2023 our Black Label Aberdeen Angus Gastro Burgers are back!!
hands up who’s excited for the return of our BBQ RANGE!!
Our limited edition Chocolate Haggis Dessert was only available in the run up to Burns 2024 and is no longer available to purchase. Sorry to disappoint.
Is it even Christmas without some Simon Howie bon bons and pigs in blankets?! We are pleased to announce our Christmas trimmings range is now go in supermarkets across Scotland!
Prep time:
10
Cooking time:
25 mins
Serves:
6 people
Potato skins loaded with your favourite toppings are easy to make, and perfect as a starter dish!
Try our recipe for crispy potato skins loaded with haggis, bacon and cheese, or follow our how-to video!
Serve with sour cream, dig in and enjoy. Great for alfresco eating or as a starter or lunch nibble.
5 baked potatoes, small
4 slices Simon Howie Smoked Back Bacon
4 slices Simon Howie Classic Breakfast Haggis
2 tablespoons unsalted butter, melted
1/4Â teaspoon sea salt
1/4 teaspoon garlic powder
2 tablespoons chives or spring onions
130g cheddar cheese, grated
Sour cream for serving
1. Preheat oven to 160°C. In a small pan, melt the butter, salt and garlic powder.
2.Ensure baked potatoes are thoroughly cooled. Cut the potatoes in half lengthwise, and using a small spoon, scoop out the flesh leaving around 1/2cm of potato all the way around each skin. Remember to keep the potato you have scooped out as you’ll need this for trying our Tater Tots recipe!
3. Brush both the inside and outside of the potatoes with the butter mixture and place face down on your baking tray. Bake in the oven for 15 minutes.
4. Meanwhile, cook your bacon and sliced haggis as per the pack instructions (we popped ours in the oven for 10 minutes).
5. Turn your potatoes over and bake for an additional 5 minutes or until slightly browned and crisp.
6. Fill each potato with cheese, haggis, and bacon. Return to the oven for another 5-7 minutes or until cheese is melted and bubbling.
7. Remove from the oven, top with chives or spring onions and serve with sour cream!
Potato skins loaded with your favourite toppings are easy to make, and perfect as a starter dish!
Try our recipe for crispy potato skins loaded with haggis, bacon and cheese, or follow our how-to video!
Serve with sour cream, dig in and enjoy. Great for alfresco eating or as a starter or lunch nibble.
Prep time: 10
Cooking time: 25
Serves: 6
5 baked potatoes, small
4 slices Simon Howie Smoked Back Bacon
4 slices Simon Howie Classic Breakfast Haggis
2 tablespoons unsalted butter, melted
1/4Â teaspoon sea salt
1/4 teaspoon garlic powder
2 tablespoons chives or spring onions
130g cheddar cheese, grated
Sour cream for serving
1. Preheat oven to 160°C. In a small pan, melt the butter, salt and garlic powder.
2.Ensure baked potatoes are thoroughly cooled. Cut the potatoes in half lengthwise, and using a small spoon, scoop out the flesh leaving around 1/2cm of potato all the way around each skin. Remember to keep the potato you have scooped out as you’ll need this for trying our Tater Tots recipe!
3. Brush both the inside and outside of the potatoes with the butter mixture and place face down on your baking tray. Bake in the oven for 15 minutes.
4. Meanwhile, cook your bacon and sliced haggis as per the pack instructions (we popped ours in the oven for 10 minutes).
5. Turn your potatoes over and bake for an additional 5 minutes or until slightly browned and crisp.
6. Fill each potato with cheese, haggis, and bacon. Return to the oven for another 5-7 minutes or until cheese is melted and bubbling.
7. Remove from the oven, top with chives or spring onions and serve with sour cream!
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