Spanish Spuds
Ingredients
- 4 None large potatoes, scrubbed, brushed ⓘ
- 1 None onion, finely chopped ⓘ
- 1 None pepper, seeded, finely chopped
- 2 None garlic cloves, crushed ⓘ
- 1 tbsp vegetable oil ⓘ
- 2 None raw chorizo sausages, mince removed from casings (not the smoked and cured kind) ⓘ
- 400 g can diced tomatoes ⓘ
- 1 tsp smoked paprika ⓘ
- 70 g thawed frozen peas ⓘ
- 40 g cheddar cheese, grated ⓘ
- None None sour cream, chopped ⓘ
- None None parsley, salad, to serve ⓘ
Instructions
- Preheat oven to hot, 200°C./ 180°C. fan. Gas mark 6. Line an oven tray with foil.
- Boil potatoes on high. Cook 15-20 minutes, until almost tender. Drain well.
- Slice 1cm from top of each potato. Using a teaspoon, scoop out flesh (this can be used to make other patties), leaving a 1cm shell.
- Saute onion, capsicum and garlic in oil 1-2 minutes, until onion is tender. Add chorizo mince and cook 4-5 minutes, breaking up lumps.
- Stir in tomato and paprika. Simmer, uncovered, 5-6 minutes. Add peas and season to taste.
- Arrange potatoes on tray. Spoon mixture into each. Sprinkle with cheese. Bake 10-15 minutes, until cheese melts and potatoes are hot. Serve topped with sour cream and parsley. Accompany with a side salad.
Nutrition & Diet Analysis (per serving)
685
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).