Spanish Style Baked Potato

Ingredients

• 10Idaho or Russet potatoes
• to tastegourmet sea salt
• 30–45 ml (2–3 tablespoons)extra-virgin olive oil
• 240 ml (1 cup)aioli
• 480 ml (2 cups)spicy Ibérico longaniza chorizo sausage, cubed
• 240 ml (1 cup)sliced Lomo Ibérico pork loin, chopped
• 200 g (2 cups)Manchego cheese, grated
• 15 g (¼ cup)chives, finely chopped

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C (350°F).

2. 2

   Wash the potatoes

   Scrub the potatoes clean with a brush, then dry them.

3. 3

   Pierce the skins

   Prick each potato several times with a fork.

4. 4

   Season the potatoes

   Rub the potatoes with olive oil and sea salt, being generous with both, then set them on a baking tray.

5. 5

   Bake the potatoes

   Bake for 45 minutes.

6. 6

   Make a crevice

   Once the potatoes are cool enough to handle, cut into the top centre of each one. Hold it at both ends and gently push to open a small crevice.

7. 7

   Loosen the flesh

   Use a fork to scoop and loosen the potato flesh inside each skin.

8. 8

   Add the toppings

   Spoon a tablespoon of aioli into each potato, add the spicy Ibérico longaniza, then top with grated Manchego.

9. 9

   Bake with cheese

   Return the potatoes to the oven for 15 minutes, or until heated through and the cheese has melted.

10. 10

    Garnish with chives

    Sprinkle the chopped chives over the potatoes before serving.

What are Spanish-style baked potatoes?

This is a loaded, twice-baked potato inspired by Spanish ingredients: aioli, Manchego, Ibérico pork and spicy longaniza. Rather than being a traditional Spanish preparation, it brings those flavours together in a crisp-skinned potato.

The first bake softens the potato, while the second warms the toppings and melts the cheese. Aioli adds a creamy, garlicky note alongside the sausage's spice and the pork's savoury richness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 334 calories, 7g protein, 26g carbs, 23g fat.

The potato supplies most of the carbohydrates, while aioli and olive oil contribute much of the fat; the sausage, pork and Manchego add protein and further fat. Pair a potato with a generous serving of salad or vegetables for a more balanced plate.

Choose the right potatoes

Starchy potatoes: Idaho or Russet potatoes are suggested because their fluffy interiors are easy to loosen with a fork. Drying them after washing also helps the skins bake rather than stay damp.

Even sizing: choose potatoes of a similar size if possible so they are likely to finish their first bake at around the same time.

Build flavour into the skin

Olive oil and salt: coat the outside generously, as directed, to season the skin and help it become flavourful in the oven. Prick the potatoes several times before baking.

Cool slightly: let the potatoes become manageable before cutting and pushing them open. This makes the crevice easier to form without burning your hands.

Keep the filling fluffy

Gentle loosening: use a fork to separate and soften the potato flesh inside the skin. The method does not call for removing all the flesh, so keep it nestled in the potato.

Topping order: add aioli first, then the cubed longaniza, and finish with Manchego. This layers the creamy, spicy and savoury elements under the melting cheese.

Watch the second bake

The second oven stage is 15 minutes, or until the potatoes are hot through and the cheese has melted. Check the cheese and filling towards the end rather than relying on time alone.

Add the chives as a garnish after baking so they remain fresh-tasting and visible.

Serving ideas

Serve a potato alongside a crisp green salad or simply dressed vegetables to balance the rich toppings. They can also be part of a larger spread with grilled vegetables or other Spanish-inspired dishes.

For a meal, one potato makes a substantial portion; for a side, cut it in half and serve with other dishes.

Recipe notes & tips

• Dry the potatoes thoroughly after washing so the skins are not wet when oiled.
• Use a fork to prick each potato several times before the first bake.
• Be generous with the olive oil and salt on the skins, as the method recommends.
• Let the potatoes cool enough to handle before cutting into them.
• Check that the centres are heated through and the Manchego has melted before serving.

Variations

• Milder sausage: use a less spicy chorizo if you prefer gentler heat.
• Different cheese: use a firm, meltable cheese in place of Manchego for a less traditional version.
• Extra herbs: add a little chopped parsley with the chives for a fresh finish.
• More vegetables: serve with roasted peppers or a green salad to add a fresh contrast.
• No pork: leave out the longaniza and Lomo Ibérico for a simpler aioli-and-cheese topping.

Common mistakes to avoid

• Wet skins: dry the potatoes well after washing so they bake rather than steam.
• Skipping the pricks: pierce the potatoes several times with a fork before they go in the oven.
• Cutting while too hot: wait until the potatoes are cool enough to handle before opening them.
• Scooping too firmly: loosen the flesh gently with a fork so the skins remain intact.
• Serving before the second bake: return the topped potatoes to the oven until hot through and the cheese has melted.

How to store

Refrigerate leftovers in an airtight container and eat within 3–4 days. Reheat in an oven at 175°C until hot through; the skins may be less crisp after storage.

Frequently asked questions