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    Spanish baked potatoes

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    Spanish baked potatoes

    Chorizo and Manchego work well together giving the baked potato a burst of flavour. Try using finely diced chorizo picante for a spicy version 

    • Gluten Free
    • Preparation time: 20 minutes + cooling
    • Cooking time: 90 minutes
    • Total time: 1 hour 50 minutes + cooling

    Serves: 4


    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.


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