Crisp potato skins loaded with smoky chorizo, beans, peppers and bubbling cheese. A hearty sharing plate for movie nights, parties or weekend grazing.
Loaded Chorizo & Bean Potato Skins
Description
Crisp potato skins loaded with smoky chorizo, beans, peppers and bubbling cheese. A hearty sharing plate for movie nights, parties or weekend grazing.
Ingredients
Potato skins
Filling
Instructions
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Heat the oven to 200°C/180°C fan. Rub the potatoes with oil and salt and bake for 45–55 minutes until tender.
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Meanwhile fry the chorizo for 3 minutes, then add the pepper and onion and cook for 5 minutes. Stir in paprika and beans and cook for another 2 minutes.
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Halve the potatoes and scoop out most of the flesh, leaving a 1cm shell. Place cut-side up on a baking tray and bake for 8 minutes to crisp.
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Spoon the chorizo and bean mixture into the skins and top with Cheddar.
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Bake for 8–10 minutes until the cheese is melted and golden. Finish with spring onions and coriander and serve with soured cream.
Note
Save the scooped potato flesh for fishcakes, soup or mashed potato. The skins can be crisped in advance and filled just before the final bake.
loaded potato skins, chorizo potato skins, bean potato skins, sharing food
