Bits on the side, RecipesAdam SmithFebruary 26, 2021Potatoes, Chorizo, cheese, Meat

Spud Skins

Bits on the side, RecipesAdam SmithFebruary 26, 2021Potatoes, Chorizo, cheese, Meat

This came out of a weekend of potato love, having cooked salt and pepper chips, I turned my attention to the classic but humble potato skin. I have to confess, I’ve never actually cooked these before though I’ve certainly put plenty away in my time.

For my first go at these, I thought I would opt for a classic combo and a favourite with us here Clubbers, chorizo, onion and cheese. Nothing more, nothing less.

I can attest that they went down well and I was pleased I made too many so I could over-indulge in them before and after dinner.

Step 1 - Bake your potatoes

Set the oven to 180C
Rub the potatoes with olive oil and salt
Put them in the oven for about 50-60 minutes.
The insides should give a little with a squeeze when done
When cooked, pull out to cool a little

Step 2 - Prep your toppings

Chops up the onion and chorizo
Sweat this off in a pan on low heat, being careful that nothing catches
Slice up the spring onion and set it aside
Grate your cheese

Step 3 - Bring it all together

With the potatoes cool enough to handle, cut in half top to bottom and then scoop out the insides with a spoon, trying to leave a little inside the skin.
Keep the potato insides, it makes excellent hash browns
Add some cheese, then some of the onions and chorizo
Put in the oven until its all melted and crispy
Finally, top with spring onions