Jacket Potatoes with Chorizo and Gruyere (3)

A recipe from Yotam Ottolenghi to serve as a main course with a crisp salad.

Jacket Potatoes with Chorizo and Gruyere (3)
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Jacket Potatoes with Chorizo and Gruyere (3)
Print Recipe
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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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