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Recipes Dinner Quick and Easy

Epic Stuffed Potatoes With Chorizo And Rocket

Ingredients
  • 2 large potatoes
  • 1 bag of basil
  • 1 chorizo (or non-pork alternative)
  • Some mature fancy cheese
  • 1 avocado
  • 1 packet of rocket
  • 1 red onion

Instructions

Step 1

The ingredients are cheap. The type of cheese is up to you, get something you like. A mature cheddar works really well.

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Step 2

First step is super simple. Put the potatoes onto a tray and throw a little oil onto them. Cook in the oven for 45 minutes on 180C. While they cook, go do the washing or something.

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Step 3

Get the chorizo (or equivalent) out.

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Step 4

Chop it into small pieces.

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Step 5

Peel the red onion.

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Step 6

Slice it into evenly-sized pieces.

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Step 7

Put a frying pan on medium heat and throw in some oil.

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Step 8

Add the onions and chorizo.

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Step 9

The potatoes will take around 45 minutes, but be sure they're soft in the middle by poking a knife in.

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Step 10

Cut them in half and let them cool.

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Step 11

When they are cool enough to touch, scoop them out using a spoon.

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Step 12

The chorizo and onions should be exuding flavour at this stage. Throw in the potatoes that you've scooped out.

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Step 13

You'll be left with some potato skins looking like this.

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Step 14

Mix the potato, chorizo and onions together gently.

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Step 15

Add the entire bag of green stuff. This is to be moderately healthy and make it look all pretty.

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Step 16

Take your mixture off the heat. All you want to do is wilt the greens.

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Step 17

Grate in a good handful of cheese.

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Step 18

Pick the basil leaves away from the stalks.

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Step 19

Roll the leaves up and chop 'em nice and fine.

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Step 20

Mix the whole thing together. Throw in a bit of salt and pepper to taste.

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Step 21

You have the mix and the shells now. Guess what comes next?

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Step 22

Yep, you split the mix between the skins.

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Step 23

Grate a bit of cheese onto each one and pop them back in the oven for five minutes to heat them and melt the cheese.

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Step 24

While they are in the oven, grab the avocado. Make sure it's nice and ripe.

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Step 25

Cut it in half and remove the stone.

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Step 26

It should be soft and mushy. It's really important that you pick up a ripe one.

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Step 27

Chop it up roughly. Season with salt and pepper (and a little drizzle of good oil or lemon juice).

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Step 28

Grab the potatoes out of the oven.

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Step 29

Place them on the plate.

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Step 30

Add big, generous lashings of avocado in the middle and job's done. Serve immediately.

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Written By

Niall Harbison

Niall founded our sister site Lovin' Dublin with a few simple aims: discover new places to eat in Dublin and share simple recipes cooked up in his kitchen.

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