A recipe from Yotam Ottolenghi to serve as a main course with a crisp salad.
Ingredients
- 3 large baking potatoes
- 2 tbsp olive oil
- salt and black pepper
- 2 bunches spring onions trimmed and cut on an angle into 2cm pieces
- 2 tbsp thyme leaves
- 150 g cooking chorizo peeled and roughly chopped
- 25 g basil leaves shredded
- 110 g gruyère coarsely grated
Servings:
Instructions
- Heat the oven to 200C/390F/gas mark 6.Put the potatoes on a baking tray and bake for 90 minutes, until soft all the way through.
- Leave to cool down and, when cool enough to handle, cut in half and scoop the flesh into a large bowl (take care not to tear the skins): you should end up with about 720g. Lightly mash the potato and set aside.
- Put the potato skins cut side up on a medium baking tray lined with greaseproof paper and drizzle over a tablespoon of oil. Sprinkle with an eighth of a teaspoon of salt and a good grind of pepper, roast for eight minutes, until browned and crisp, then remove.
- Put a medium, nonstick frying pan on a medium-high heat with the remaining tablespoon of oil. Once hot, fry the spring onions and thyme for five minutes, stirring a few times, until soft and starting to brown, then add the chorizo and fry for four minutes more, until the chorizo is cooked.
- crape the contents of the pan and any oil into the potato flesh bowl and mix in the basil, four-fifths of the gruyère, half a teaspoon of salt and a generous grind of pepper.
- Spoon the mixture into the potato skins equally – you’ll have enough to pile it up inside – then sprinkle with the remaining cheese. Bake for 10 minutes, until the cheese has melted and the filling is golden-brown. Serve hot.
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