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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.
Print Recipe
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Resting Time 4 hours
Total Time 1 hour 40 minutes
Servings: 4 people
Cuisine: Spanish, Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 large baking potatoes
  • 100 g cooking chorizo
  • 2 shallots or 1 small onion
  • 1 handful fitted olives
  • Grated Manchego cheese optional

Method
 

  1. Scrub and pat dry the potatoes, then pierce them with a fork.
  2. Place the potatoes on a baking sheet. Season with salt.
  3. Bake for about 1 hour, until the potatoes are cooked through. (test with a skewer)
  4. 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.
  5. Place the potato skins, skin side down, on an oiled baking sheet. Bake for another 8-10 minutes until crispy and golden.
  6. 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.
  7. Add the scooped potato flesh and combine, gently mashing into a coarse textured mixture.
  8. Cut the olives into rings and fold into the mash. Season to taste.
  9. 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.
  10. Bake for another 10 minutes or so until golden.
  11. Serve warm.