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
   

Spud Skins

• Potatoes - King Edwards or Maris Piper work well

• Onion

• Chorizo

• Cheese - Mozzarella and cheddar work well together

• Spring Onion