Description
These twice baked potatoes with chorizo can be enjoyed as an appetizer, side dish or a main course! They are rich, filling, and most of all, delicious!
Ingredients
- 4 Large Potatoes
- ½ pounds, 2-⅝ ounces, weight Leeks
- 1 Tablespoon Butter, For Frying
- ½ pounds, 2-⅝ ounces, weight Chopped Tomatoes
- 5-⅓ ounces, weight Chorizo
- 2 Tablespoons Worcestershire Sauce
- 3-⅝ ounces, weight Cheddar Cheese
Preparation
Wash potatoes and place them onto a baking tray lined with baking paper. Bake in a preheated oven at 200ºC (400ºF) 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 leeks and 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 tomatoes have softened. Add finely diced chorizo and sauté for another 3–4 minutes. Turn off heat and set aside.
When potatoes are done, let cool completely before cutting them in half (lengthwise). Scoop out the inside of each potato.
In a bowl, mash potato flesh with fork. Throw in chorizo mixture, Worcestershire sauce and mix until well combined. Taste it and season with salt and pepper, if needed.
Fill potato shells with the mixture. Top with cheddar cheese and bake in a preheated oven at 200ºC (400ºF) for 15 minutes.
Serve as a main, starter or side!
