Chorizo Baked Potatoes with Avocado Cream

Buttery, spicy, tangy. Texture: Oh that crust. It's simply wonderful. Along with chunks of chorizo, potatoes, and creamy avocado it's heavenly.


4 Large Baking Potatoes
Sea Salt & Freshly Ground Black Pepper
Rapeseed Oil
200 g Chorizo diced
6 Spring Onions finely sliced
1 ripe Avocado
2 Tbsp Soured Cream
Juice of 2 Limes
25 g Coriander, leaves picked and chopped

How to cook

Preheat Oven to 200 degrees C
Prick Potatoes with a fork a few times
Bake for about 1 -1.5 hours depending on size, or until skin is crisp and insides tender
Cut a large cross in the top of each potato and leave to cool a little
Heat a small frying pan with a dash of Rapeseed Oil over a medium heat
Add the Chorizo
Cook until the Chorizo has released its oil
Turn the heat up slightly and fry the Chorizo until they begin to crisp
Add the Spring Onions
Fry for a minute until softened and then set aside
When cool enough to handle, scoop the potato flesh into a bowl, being careful to leave the skins intact
Mash until smooth
Tip in the Chorizo and Spring Onion mixture, making sure you get as much of the oil as possible
Season to taste
Put the mixture back into the skins and then back into the oven
Bake for 10-15 minutes until hot all the way through
Meanwhile cut the Avocado in half. Remove the stone and scoop out the flesh into a bowl
Mash with a fork into a rough puree
Add the Soured Cream and half the Lime Juice
Use a stick blender to whizz until smooth
Stir in the Coriander, season to taste adding more Lime Juice if necessary
Serve the Jacket Potatoes with a dollop of Avocado Cream on top and fresh Coleslaw