Instead of limiting the baked potato to a supporting role, make it the main star of the show! With crispy skin on the outside but fluffy deliciousness on the inside, this loaded potato is topped with salty chorizo, toasted panko breadcrumbs, and cheddar cheese. To balance the richness, we’ve sided the dish with a raspberry vinegar-coated beetroot salad. Expect a 5-star review, Chef!
Baked Potato & Chorizo
Baked Potato & Chorizo
with roasted beetroot & goat’s cheese salad
Hands on Time: 30 - 50 minutes
Overall Time: 45 - 65 minutes
Ingredients:
- Beetroot
- Cheddar Cheese
- Chevin Goats Cheese
- Green Leaves
- Panko Breadcrumbs
- Potato
- Raspberry Vinegar
- Sliced Pork Chorizo
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Tinfoil
MASH
Preheat the oven to 200°C. Line a baking tray with tinfoil and lightly grease. Cut the rinsed potatoes in half lengthways and place on the tray – don’t remove the skin! Coat in oil, season, and turn cut-side down. Bake in the hot oven until the flesh is soft and the skin is crispy, 30-35 minutes.
ROAST
Spread the beetroot pieces on a separate roasting tray. Coat in oil and season. When the potatoes have been roasting for 10-15 minutes, add the beetroot and roast until crispy, 15-20 minutes (shifting halfway).
NUTS & BREADCRUMBS
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, toast the breadcrumbs until lightly golden, 1-2 minutes. Remove from the pan and place in a shallow dish.
POTATOES
Once the potatoes are cooked, carefully spoon the flesh into a bowl without breaking the skin and fluff with a fork. Mix in a small knob of butter, the chopped chorizo, and the grated cheese, and return to the skins. Sprinkle over the toasted breadcrumbs. Bake until crispy and warmed through, 5-6 minutes.
SALAD
In a salad bowl, combine the vinegar with a drizzle of olive oil and seasoning. Toss through the rinsed green leaves, the roasted beetroot, and the toasted nuts.
TIME TO EAT
Plate up the baked potato halves, side with the loaded beetroot salad, and crumble the goat’s cheese over the salad. Good job, Chef!
Potato - 200g
Beetroot - 100g
Walnuts - 10g
Panko Breadcrumbs - 50ml
Sliced Pork Chorizo - 50g
Cheddar Cheese - 50g
Raspberry Vinegar - 20ml
Green Leaves - 20g
Chevin Goat's Cheese - 25g
MASH
Preheat the oven to 200°C. Line a baking tray with tinfoil and lightly grease. Cut the rinsed potatoes in half lengthways and place on the tray – don’t remove the skin! Coat in oil, season, and turn cut-side down. Bake in the hot oven until the flesh is soft and the skin is crispy, 35-40 minutes.
ROAST
Spread the beetroot pieces on a separate roasting tray. Coat in oil and season. When the potatoes have been roasting for 10-15 minutes, add the beetroot and roast until crispy, 20-25 minutes (shifting halfway).
NUTS & BREADCRUMBS
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, toast the breadcrumbs until lightly golden, 1-2 minutes. Remove from the pan and place in a shallow dish.
POTATOES
Once the potatoes are cooked, carefully spoon the flesh into a bowl without breaking the skin and fluff with a fork. Mix in a small knob of butter, the chopped chorizo, and the grated cheese, and return to the skins. Sprinkle over the toasted breadcrumbs. Bake until crispy and warmed through, 5-6 minutes.
SALAD
In a salad bowl, combine the vinegar with a drizzle of olive oil and seasoning. Toss through the rinsed green leaves, the roasted beetroot, and the toasted nuts.
TIME TO EAT
Plate up the baked potato halves, side with the loaded beetroot salad, and crumble the goat’s cheese over the salad. Good job, Chef!
Potato - 400g
Beetroot - 200g
Walnuts - 20g
Panko Breadcrumbs - 100ml
Sliced Pork Chorizo - 100g
Cheddar Cheese - 100g
Raspberry Vinegar - 40ml
Green Leaves - 40g
Chevin Goat's Cheese - 50g
MASH
Preheat the oven to 200°C. Line a baking tray with tinfoil and lightly grease. Cut the rinsed potatoes in half lengthways and place on the tray – don’t remove the skin! Coat in oil, season, and turn cut-side down. Bake in the hot oven until the flesh is soft and the skin is crispy, 40-45 minutes.
ROAST
Spread the beetroot pieces on a separate roasting tray. Coat in oil and season. When the potatoes have been roasting for 10-15 minutes, add the beetroot and roast until crispy, 25-30 minutes (shifting halfway).
NUTS & BREADCRUMBS
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, toast the breadcrumbs until lightly golden, 2-3 minutes. Remove from the pan and place in a shallow dish.
POTATOES
Once the potatoes are cooked, carefully spoon the flesh into a bowl without breaking the skin and fluff with a fork. Mix in a small knob of butter, the chopped chorizo, and the grated cheese, and return to the skins. Sprinkle over the toasted breadcrumbs. Bake until crispy and warmed through, 5-6 minutes.
SALAD
In a salad bowl, combine the vinegar with a drizzle of olive oil and seasoning. Toss through the rinsed green leaves, the roasted beetroot, and the toasted nuts.
TIME TO EAT
Plate up the baked potato halves, side with the loaded beetroot salad, and crumble the goat’s cheese over the salad. Good job, Chef!
Potato - 600g
Beetroot - 300g
Walnuts - 30g
Panko Breadcrumbs - 150ml
Sliced Pork Chorizo - 150g
Cheddar Cheese - 150g
Raspberry Vinegar - 60ml
Green Leaves - 60g
Chevin Goat's Cheese - 75g
MASH
Preheat the oven to 200°C. Line a baking tray with tinfoil and lightly grease. Cut the rinsed potatoes in half lengthways and place on the tray – don’t remove the skin! Coat in oil, season, and turn cut-side down. Bake in the hot oven until the flesh is soft and the skin is crispy, 40-45 minutes.
ROAST
Spread the beetroot pieces on a separate roasting tray. Coat in oil and season. When the potatoes have been roasting for 10-15 minutes, add the beetroot and roast until crispy, 25-30 minutes (shifting halfway).
NUTS & BREADCRUMBS
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, toast the breadcrumbs until lightly golden, 2-3 minutes. Remove from the pan and place in a shallow dish.
POTATOES
Once the potatoes are cooked, carefully spoon the flesh into a bowl without breaking the skin and fluff with a fork. Mix in a small knob of butter, the chopped chorizo, and the grated cheese, and return to the skins. Sprinkle over the toasted breadcrumbs. Bake until crispy and warmed through, 5-6 minutes.
SALAD
In a salad bowl, combine the vinegar with a drizzle of olive oil and seasoning. Toss through the rinsed green leaves, the roasted beetroot, and the toasted nuts.
TIME TO EAT
Plate up the baked potato halves, side with the loaded beetroot salad, and crumble the goat’s cheese over the salad. Good job, Chef!
Potato - 800g
Beetroot - 400g
Walnuts - 40g
Panko Breadcrumbs - 200ml
Sliced Pork Chorizo - 200g
Cheddar Cheese - 200g
Raspberry Vinegar - 80ml
Green Leaves - 80g
Chevin Goat's Cheese - 100g
Woolies Products in this dish
