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Mexican-style loaded potato skins

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).
Print Recipe
Prep Time 5 minutes
Cook Time 1 hour 20 minutes
Resting Time 4 hours
Total Time 1 hour 25 minutes
Servings: 2 people
Cuisine: Mexican, Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 large baking potatoes
  • 100 g 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

Method
 

  1. 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.
  2. Cut the potatoes in half (lengthwise). Using a spoon, scoop out most of the potato flesh, making sure the skin doesn’t tear.
  3. 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.
  4. 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.
  5. 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.
  6. Serve warm.