Spanish style loaded potato skins
Loaded potato skins are family favourites – so it’s worth putting a few baking potatoes on the lower oven shelf when you’re making a Sunday roast. Then finish them off during the week for another meal (well, that’s what I do). This Spanish style loaded potato skins are really easy to make – I added some leftover roasted chicken bits to the stuffing, but you can add pork, lamb, duck too. Serve with a crispy salad.
Ingredients
Method
- Wash and pat-dry the potatoes, then pierce them with a fork. Place them on a lightly greased baking sheet. Bake for about 1 hour, in a medium-hot oven, until the potatoes are cooked through (test with a skewer). Let them cool (you can store them in the fridge until needed).
- Cut the potatoes in half (lengthwise). Using a spoon, scoop out the potato flesh.
- Rub some oil inside the skins then place them, skin side down, on a lightly oiled baking sheet. Bake for 10 minutes at 170-190°C, until crispy and golden.
- Meanwhile, chop the onion and the chorizo and put these in a frying pan. Heat the pan and gently cook until the onion is soft (the chorizo should release its fat).
- Thinly slice the red pepper.
- Mash the potato flesh with a fork, season with salt and pepper to taste. Add the chicken meat, olives and red pepper slices. Add the Chorizo mixture, including the fat and combine well.
- Carefully fill the crispy potato skins with the Chorizo mixture.
- Bake in the oven for about 10 -20 minutes to warm through.
- Serve warm with chopped parsley scattered on top.