These twice baked potatoes with chorizo and cheddar can be enjoyed as an appetizer, side dish or a main! They are rich, filling and most of all delicious!
Potato time! Yes yes yes. I can’t actually believe I am saying yes to potatoes.
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Step 2: Ingredients:
4 Large Potatoes
300g (10.5 oz) Tomatoes
300g (10.5 oz) Leeks
150g (5.3 oz) Chorizo
100g (3.5 oz) Cheddar
2 Tablespoons Worcestershire Sauce
1 Tablespoon Butter for Frying
Step 3: Directions:
Wash potatoes and place them onto a baking tray lined with baking paper. Bake in a preheated oven at 200C/400F for 50 minutes or until soft in the middle. Help the potatoes roast faster by piercing them with a skewer about 20 minutes into baking.
Meanwhile: Wash the leeks & slice them thin. Throw them into a frying pan with melted butter and sauté 2-3 minutes before adding chopped tomatoes. Sauté for 2 more minutes or until the tomatoes have softened. Add finely diced chorizo and sauté for a further 3-4 minutes. Turn off the heat and set aside.
When the potatoes are done, let them cool completely before cutting them in half (lengthwise).
Scoop out the inside of each potato. In a bowl, mash the potatoes with fork. Throw in the chorizo mixture, Worcestershire sauce and mix until well combined. Taste it and season with salt & pepper, if needed.
Fill the potato shells with the mixture. Top with cheddar cheese & bake in a preheated oven at 200C/400F for 15 minutes.
Serve as a main, started or side!
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