Spanish Spuds

12 ingredients
6 steps

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

Directions

  1. 1
    Preheat oven to hot, 200°C./ 180°C. fan. Gas mark 6. Line an oven tray with foil.
  2. 2
    Boil potatoes on high. Cook 15-20 minutes, until almost tender. Drain well.
  3. 3
    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.
  4. 4
    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.
  5. 5
    Stir in tomato and paprika. Simmer, uncovered, 5-6 minutes. Add peas and season to taste.
  6. 6
    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.

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