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Spanish baked potatoes
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Chorizo and Manchego work well together giving the baked potato a burst of flavour. Try using finely diced chorizo picante for a spicy version
4 Waitrose Duchy Organic Baking Potatoes
120g pack Cooks’ Ingredients Chorizo Crumb
1 bunch salad onions, sliced
1 large pinch saffron
100g cherry tomatoes, quartered
50g Manchego cheese, grated
Mayonnaise or soured cream and salad
1. Preheat the oven to 200°C, gas mark 6. Prick the potatoes with a fork and bake for 1-1¼ hours or until tender inside. Allow to cool. Cut in half and scoop out the middle of the flesh leaving a 1cm border around the skin.
2. Heat a large pan and fry the chorizo and salad onions for 2 minutes, add the saffron, potato flesh and cherry tomatoes and cook for a further 2 minutes. Stir in half the cheese, then season.
3. Place the potato skins on a baking tray and spoon the chorizo filling back in. Sprinkle with the remaining cheese and bake for 15 minutes until golden and bubbling. Great served with a little mayonnaise or soured cream and salad.
Typical values per serving:
This recipe was first published in October 2018.