Chorizo loaded potato skins
If you like stuffed baked potatoes and Spanish flavours you must try this recipe! They are really tasty and easy to make – although pre-baking the potatoes takes an hour, but I always bake more than I need for just one meal, then chill the leftover baked potatoes and use them later for other loaded skins, or fishcakes, bubble & squeak, salads and so on. These Chorizo loaded potato skins can be served as a side-dish (for example with roast chicken) or as a main dish with some salad/salsa on the side.
Ingredients
Method
- Scrub and pat dry the potatoes, then pierce them with a fork.
- Place the potatoes on a baking sheet. Season with salt.
- Bake for about 1 hour, until the potatoes are cooked through. (test with a skewer)
- Let the potatoes cool, then cut them half (lengthwise). Using a spoon, scoop out the potato flesh, making sure the skin doesn’t tear by holding the potato in your palm.
- Place the potato skins, skin side down, on an oiled baking sheet. Bake for another 8-10 minutes until crispy and golden.
- Meanwhile, remove the skin of the chorizo and finely chop the onion. Put them in a frying pan and gently cook, over low heat, until the chorizo releases its fat and the onion has softened.
- Add the scooped potato flesh and combine, gently mashing into a coarse textured mixture.
- Cut the olives into rings and fold into the mash. Season to taste.
- When the potato skins are crispy, stuff them with the chorizo-potato mash. Season with ground pepper and scatter some grated cheese on top, if liked.
- Bake for another 10 minutes or so until golden.
- Serve warm.