– 6 x potatoes
– 200g chorizo
– 100g mature cheddar (grated)
– 50g jalapenos
– 100g mozzarella (grated)
– Handful coriander (chopped)
– 2 x spring onions (chopped)
– Salt & pepper
– Sour cream
First, rub the potatoes all over with sunflower oil and seasoning, then bake for 45 minutes at 180 degrees celsius.
In the meantime, de-skin and chop up the chorizo, then cook over a medium heat until crispy.
Let the potatoes cool a little, then cut in half and scoop the insides out into a large bowl – try not to tear the skins!
Add the mature cheddar, jalapenos, cooked coriander and some seasoning to the potato…
Then refill the skins.
Sprinkle the mozzarella over and grill for 2-3 minutes.
Sprinkle over the spring onion and coriander and serve with some sour cream!