Name: Mexican-style loaded potato skins
Prep time: 5 min
Cook time: 80 min
Total time: 1 h 25 min
Ingredients: 2 large baking potatoes; 100g cooking chorizo; 1 small red onion; 1 tomato; 1 tsp chipotle paste; 1 tsp tomato purée; ½ tip black beans; ½ small tin of sweetcorn ( or ½ cup grilled corn kernels); 1 handful of coriander, chopped; Salt and pepper; Grated hard cheese (optional)

Mexican-style loaded potato skins

1 Apr 2017

by Dinna

Prep Time

5 minutes

Cook Time

80 minutes

Total Time

1 hour, 25 minutes

Background

For a midweek supper one of my favourite family meals is baked potatoes stuffed with leftover stews, roast meat, veggies and so on. For this reason I always bake some large potatoes when the oven is used for a roast, and use the baked potatoes for other meals during the week. This way I can make quick and easy suppers or lunches for my family. These Mexican-style loaded potato skins are truly yummy, slightly spicy - and very easy to make if you use leftover baked potatoes (of course you can make the dish from scratch too).

Ingredients

2 large baking potatoes
100g cooking chorizo
1 small red onion
1 tomato
1 tsp chipotle paste
1 tsp tomato purée
½ tip black beans
½ small tin of sweetcorn ( or ½ cup grilled corn kernels)
1 handful of coriander, chopped
Salt and pepper
Grated hard cheese (optional)

Instructions

Wash and pat dry the potatoes, then pierce them with a fork and place them in a baking tray. Season with salt. Bake for about 1 hour at around 190°C, until the potatoes are cooked through (test with a skewer). Let them cool.
Cut the potatoes in half (lengthwise). Using a spoon, scoop out most of the potato flesh, making sure the skin doesn’t tear.
Using a brush, lightly oil the inside of the potato halves then put them, skin side down, on an oiled baking sheet. Bake for 8-10 minutes at around 190°C until crispy and golden.
Meanwhile, cut the chorizo into tiny cubes and finely chop the onion and tomato. Heat a frying pan, add the chorizo & onion and gently cook until the sausage has released its fat and the onion is soft. Add the tomatoes and cook for a couple of minutes. Add the chipotle paste and the tomato purée and stir for a minute. Add the beans and corn, heat through. Add the potato flesh and combine. Season to taste then add the chopped herbs.
When the potato skins are crispy , stuff them with the mixture. Grate some hard cheese on the top, if you like, then bake or grill for about 10 minutes until golden.
Serve warm.