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Crispy chorizo and broad bean jacket potatoes
Crispy chorizo and broad bean jacket potatoes
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Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
100 minutes
Chorizo and broad beans atop a crispy baked potato - a delicious combo!
Ingredients:
  • 4 large Sebago potatoes, scrubbed
  • 27.30 gm extra virgin olive oil
  • 375.00 ml frozen broad beans
  • 1 red onion, thinly sliced
  • 50g packet thinly sliced chorizo, quartered
  • 125.00 ml roasted red capsicum strips, roughly chopped
  • 20.00 ml chopped fresh mint leaves
  • 82.50 ml finely grated parmesan
Instructions:
  • Preheat the oven to 200C/180C fan-forced and line a baking tray with parchment paper. Pat dry the potatoes with paper towel, poke all over with a fork, then place on the tray. Drizzle with 1 tablespoon oil and season generously with salt and pepper.
  • Roast the potatoes for 1 hour 15 minutes until they turn golden and tender. Let the potatoes stand for 5 to 10 minutes until they are cool enough to handle. While waiting, prepare the broad beans according to the packet instructions and peel them.
  • Heat the remaining oil in a frying pan over medium-high heat, then sauté the onion for 3 minutes while stirring. Next, add the chorizo to the pan.
  • Stir and cook chorizo until browned and onion softened, about 3 to 5 minutes. Add beans and capsicum, toss until heated through. Remove from heat, then mix in lemon juice and mint.
  • With a small knife, score a cross on the top of each potato. Gently press the base of each potato to create an opening. Arrange on plates. Stuff each potato with chorizo mixture and sprinkle with parmesan. Finish with a dash of pepper. Serve and enjoy!

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