Spanish baked potatoes

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.

Ingreadient

• 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 

Step by step

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.