Cheesy loaded potato skins with chorizo

Cheesy loaded potato skins with chorizo

By
From
Roasting Tray Magic
Serves
6
Cooking time
100 mins
Photographer
Faith Mason

Sometimes the most delicious things can be the most simple, and this is one of those: soothing, tasty and filling.

Ingredients

Quantity Ingredient
6 medium baking potatoes
3 tablespoons sea salt flakes
2 tablespoons unsalted butter
80g cream cheese
140g grated cheddar cheese
3 spring onions, finely sliced
sea salt
freshly ground black pepper
80g cooking chorizo, chopped small

Method

  1. Preheat the oven to 220°C.
  2. Wet the potatoes, shake off any excess water and sprinkle all over with the sea salt flakes. Place in a 30 x 20 x 5-cm roasting tray and bake for 1– 1 hour 15 minutes, or until completely cooked through and tender.
  3. Brush the salt off the potatoes and cut in half lengthways. Scoop the potato flesh into a bowl being careful not to split the skins. Add the butter, cream cheese and half the Cheddar to the potatoes and mix until smoothish. Stir in the spring onions and season with salt and pepper.
  4. Fill the skins with the potato mixture and return to the roasting tray. Top each of the filled potato halves with chorizo and sprinkle over the remaining Cheddar. Bake for a further 10 –15 minutes, or until the cheese is bubbling. Serve immediately.
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