A tasty recipe for twice baked potatoes with mouth-watering filling. A unique twist on a classic side dish with Spanish chorizo as one of the ingredients.
Wash potatoes and dry them with a paper kitchen towel. Place them on a baking sheet lined with baking parchment (optional). Pierce each several times with a fork. Bake for 60 minutes or until cooked through.
Meanwhile (see note 6): Cut the leek in half lengthwise and thinly slice. Put in a colander and rinse well with running water. Cut the chorizo into small pieces. Add both to a skillet with butter. Sauté for 5 minutes before adding finely chopped tomatoes. Sauté for 3 minutes. Set aside.
Let the cooked potatoes cool down before cutting each in half lengthwise. Take out the flesh but leave enough so they hold their shape well. In a mixing bowl, mix the potato flesh with Worcestershire sauce, the chorizo filling, little salt and pepper. Taste. Add more seasoning if needed.
Fill each potato skin generously with the mixture. Top with cheese.
Bake for 15 minutes or until they are heated through, and cheese is melted.
Enjoy!
Notes
Russet potatoes are best. Other good options are Yukon Gold or baking potatoes.
I used cherry tomatoes. You can use anything you have on hand.
Make sure to use less salt first, mix well and taste the filling. Add more only if it is needed.
Use any cheese you like. You can add more, or less. 2 ounces is about ½ cup of shredded cheese.
Cooking time may vary. This will depend on your oven, on the size of the potatoes you use as well as the altitude you live.
This step can be done when you are waiting for the potatoes to cool down.
* Percent Daily Values are based on a 2000 calorie diet.
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