Loaded Chorizo & Bean Potato Skins

Crisp potato skins loaded with smoky chorizo, beans, peppers and bubbling cheese. A hearty sharing plate for movie nights, parties or weekend grazing.

Prep Time 20 mins

Cook Time 65 mins

Total Time 1 hr 25 mins

Cooking Method: Oven

Cuisine: Fusion

Courses: Appetizer

Difficulty: easy

Servings: 6

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

6 medium baking potatoes
1 tbsp olive oil
Salt

Filling

150g cooking chorizo, diced
1 red pepper, diced
1 small onion, diced
1 tsp smoked paprika
400g tin kidney beans, drained and rinsed
150g mature Cheddar, grated
3 spring onions, sliced
150g soured cream, to serve
Fresh coriander, to serve

Instructions

1
Heat the oven to 200°C/180°C fan. Rub the potatoes with oil and salt and bake for 45–55 minutes until tender.
2
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.
3
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.
4
Spoon the chorizo and bean mixture into the skins and top with Cheddar.
5
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.

Keywords: loaded potato skins, chorizo potato skins, bean potato skins, sharing food

Read it online: https://thatrecipesite.com/recipe/loaded-chorizo-bean-potato-skins/

ThatRecipeSite

ThatRecipeSite is brought to you by a group of food enthusiasts that decided to gather their favourite recipes together in one place and make the world taste a little bit better every day.