Save to your scrapbook
Spiced potato skin nachos with crispy chorizo & avocado
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
8 baking potatoes
3 tbsp olive oil
1 tbsp Cooks’ Ingredients Hot And Spicy Rub
100g chorizo slices
100g pack 1840 Monterey Jack Cheese Slices, torn
3 vine tomatoes deseeded and chopped
½ cucumber, chopped
2 avocados, peeled, stoned and chopped
½ x 220g jar Cooks’ Ingredients Pickled Jalapeños, drained
½ x 100g pack coriander, roughly chopped
2 limes, cut into wedges
Soured cream, to serve
1 Preheat the oven to 150°C, gas mark 2. Rub the potatoes with half the oil and all the spice mix. Place onto an oven rack and bake for 1 hour 15 minutes or until crisp and cooked. Allow to cool before halving and scooping out the centres (keep this for another recipe or mash), leaving a little flesh on the skins.
2 Turn the oven up to 200°C, gas mark 6. Using scissors, cut the skins into triangles and scatter over a large baking tray in a single layer. Drizzle with the remaining oil and place back in the oven for 15-20 minutes, until crisp.
3 Remove the tray from the oven and scatter with the chorizo and the cheese, place back into the oven for a further 10 minutes.
4 Meanwhile mix the tomatoes with the cucumber and avocado. Remove the tray of skins from the oven, scatter with the tomato mixture, pickled jalapeños, coriander and lime wedges to squeeze over, with soured cream on the side for dipping.
Typical values per serving:
This recipe was first published in November 2017.