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.

Step 1: Watch the Video for This Recipe:

www.youtube.com/watch?v=rkOF_wMFo6I

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!