Chorizo-stuffed potatoes

Ingredients

• 2 largepotatoes
• 1onion
• 1chorizo sausage
• 200 gmozzarella
• 1spring onion
• 1 tspground chilli
• 1 tspsalt
• to tasteblack pepper

Instructions

1. 1

   Bake the potatoes

   Bake the potatoes at 180°C for about 1 hour, until a knife goes in without resistance.

2. 2

   Cook the filling

   Meanwhile, chop the onion and set it aside. Make a lengthwise slit in the chorizo skin, remove the skin, and cook the chorizo meat with the onion in a frying pan over medium heat until browned. Stir in the ground chilli, cook for a few more minutes, then take the pan off the heat.

3. 3

   Scoop the potatoes

   Halve the baked potatoes and scoop out the centres with a spoon, repeating for all four halves.

4. 4

   Mix the filling

   Mash the scooped potato in a bowl and season with salt and pepper. Add the chorizo mixture, 100 g of the mozzarella and the chopped green part of the spring onion. Mix well, then fill the potato shells.

5. 5

   Grill the topping

   Arrange the potatoes in an oven dish and cover with the remaining 100 g mozzarella. Bake at 220°C until the cheese is browned.

6. 6

   Serve the potatoes

   Serve the stuffed potatoes and enjoy.

What are chorizo-stuffed potatoes?

They are baked potato halves filled with their own mashed centres, cooked chorizo, onion and cheese. This version has a second turn in the oven so the mozzarella on top melts and browns.

The recipe has a home-style feel, using familiar ingredients and a straightforward oven method. Its appeal is the contrast between the soft potato filling, savoury sausage and bubbling cheese.

Nutrition and macros by portion

The nutrition label shows one serving as written: 383 calories, 20g protein, 45g carbs, 20g fat.

The potatoes provide most of the carbohydrates, while chorizo and mozzarella contribute much of the fat and protein. Chorizo and cheese also account for a substantial share of the salt, so serve a portion with salad or vegetables for balance.

The key ingredients

Potatoes: Large ones give you room to scoop out a filling while leaving enough flesh to hold their shape. Bake them until tender before cutting.

Chorizo: Removing the casing lets the sausage meat brown alongside the onion and flavour the filling. The recipe does not specify a chorizo style, so use the kind intended for cooking.

Mozzarella: Half goes into the filling and the other half covers the potatoes. Grated or finely chopped cheese is easy to mix through the mash.

Getting the potato shells right

Scoop gently and leave a layer of potato inside each skin so the shells remain sturdy enough to fill. If a shell splits, you can still arrange it in the oven dish and fill it carefully.

Mash the potato while it is warm, then mix in the filling ingredients until evenly combined. The mixture should be soft enough to spoon back into the shells.

Brown the chorizo

Cook the sausage meat and onion over medium heat until the chorizo is browned, stirring as needed. This gives the filling a cooked, savoury base before it goes into the potatoes.

Add the ground chilli after browning, as directed, and cook it with the mixture for a few minutes. Take the pan off the heat before combining its contents with the potato.

Check doneness and timing

First bake: The recipe allows about 1 hour at 180°C. Test a potato with a knife; it should slide in without resistance.

Final bake: The filled potatoes go into a hotter 220°C oven until the topping is gratin-style and browned. Keep an eye on the cheese, since the method gives no exact finishing time.

What to serve alongside

These stuffed potatoes are substantial, so a crisp green salad or simply dressed vegetables make a fresh counterpoint. You could also serve them with steamed green vegetables.

The original serving suggestion is to enjoy them with beer or wine. For a gathering, place the oven dish on the table while the mozzarella is still melted.

Recipe notes & tips

• Choose potatoes large enough to scoop and refill without leaving very thin shells.
• Use the knife test rather than relying only on the approximate 1-hour baking time.
• Remove the chorizo casing before cooking the sausage meat with the onion.
• Use only the green part of the spring onion in the filling, as specified.
• Divide the mozzarella evenly so there is 100 g for the filling and 100 g for the topping.
• Watch the topping closely in the 220°C oven and take the dish out once the cheese is browned.

Variations

• Add herbs: Stir chopped parsley into the filling for a fresh note.
• Use a different cheese: Replace the mozzarella with another cheese that melts well.
• Add extra spring onion: Mix more finely chopped green tops into the potato filling.
• Adjust the heat: Use less ground chilli for a milder filling.
• Serve with salad: Add a crisp green salad alongside the stuffed potatoes.

Common mistakes to avoid

• Undercooking the potatoes: Bake until a knife enters without resistance before trying to scoop them.
• Scooping too deeply: Leave enough potato inside each skin to help it hold the filling.
• Leaving the chorizo casing on: Remove the skin first so the sausage meat can be cooked into the filling.
• Adding all the cheese to the mash: Keep half for the topping, as it is needed to cover the potatoes.
• Overbaking the topping: Check the potatoes during the final bake and remove them once the mozzarella is browned.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat in an oven until hot throughout; the potato skins may soften after storage.

Frequently asked questions