Baked Potato & Chorizo

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, & 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

with roasted beetroot & feta cheese salad

4.5

Hands on Time: 30 - 50 minutes

Overall Time: 45 - 65 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Water
  • Butter
  • Tinfoil
  • Seasoning (salt & pepper)
Photo of Baked Potato & Chorizo
  1. MASH

    Preheat the oven to 200°C. Line a baking tray with tinfoil and lightly grease. Cut the Potato 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 [35-40]|#7DA0D7 minutes.

  2. ROAST

    Spread the beetroot on a separate roasting tray. Coat in oil and season. When the Potato has been roasting for 10-15 minutes, add the beetroot and roast until crispy, 15-20 [20-25]|#7DA0D7 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).

  3. NUTS & BREADCRUMBS

    Place the 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.

  4. LOAD THE Potato

    Once the Potato is 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 chorizo, and the cheese, and return to the skins. Sprinkle over the toasted breadcrumbs. Bake until crispy and warmed through, 5-6 minutes.

  5. SALAD

    In a salad bowl, combine the vinegar with a drizzle of olive oil and seasoning. Toss through the green leaves, the roasted beetroot, and the toasted nuts.

  6. TIME TO EAT

    Plate up the baked Potato halves, side with the loaded beetroot salad, and crumble the feta cheese over the salad. Good job, Chef!

  • Potato - 200g

  • Beetroot Chunks - 100g

  • Walnuts - 10g

  • Panko Breadcrumbs - 50ml

  • Sliced Pork Chorizo - 50g

  • Cheddar Cheese - 50g

  • Chaloner Raspberry Vinegar - 20ml

  • Green Leaves - 20g

  • Danish-style Feta - 25g

  1. MASH

    Preheat the oven to 200°C. Line a baking tray with tinfoil and lightly grease. Cut the Potato 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 [35-40]|#7DA0D7 minutes.

  2. ROAST

    Spread the beetroot on a separate roasting tray. Coat in oil and season. When the Potato has been roasting for 10-15 minutes, add the beetroot and roast until crispy, 15-20 [20-25]|#7DA0D7 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).

  3. NUTS & BREADCRUMBS

    Place the 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.

  4. LOAD THE Potato

    Once the Potato is 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 chorizo, and the cheese, and return to the skins. Sprinkle over the toasted breadcrumbs. Bake until crispy and warmed through, 5-6 minutes.

  5. SALAD

    In a salad bowl, combine the vinegar with a drizzle of olive oil and seasoning. Toss through the green leaves, the roasted beetroot, and the toasted nuts.

  6. TIME TO EAT

    Plate up the baked Potato halves, side with the loaded beetroot salad, and crumble the feta cheese over the salad. Good job, Chef!

  • Potato - 400g

  • Beetroot Chunks - 200g

  • Walnuts - 20g

  • Panko Breadcrumbs - 100ml

  • Sliced Pork Chorizo - 100g

  • Cheddar Cheese - 100g

  • Chaloner Raspberry Vinegar - 40ml

  • Green Leaves - 40g

  • Danish-style Feta - 50g

  1. MASH

    Preheat the oven to 200°C. Line a baking tray with tinfoil and lightly grease. Cut the Potato 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.

  2. ROAST

    Spread the beetroot on a separate roasting tray. Coat in oil and season. When the Potato has been roasting for 10-15 minutes, add the beetroot and roast until crispy, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).

  3. NUTS & BREADCRUMBS

    Place the 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.

  4. LOAD THE Potato

    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 chorizo, and the cheese, and return to the skins. Sprinkle over the toasted breadcrumbs. Bake until crispy and warmed through, 5-6 minutes.

  5. SALAD

    In a salad bowl, combine the vinegar with a drizzle of olive oil and seasoning. Toss through the green leaves, the roasted beetroot, and the toasted nuts.

  6. TIME TO EAT

    Plate up the baked Potato halves, side with the loaded beetroot salad, and crumble the feta cheese over the salad. Good job, Chef!

  • Potato - 600g

  • Beetroot Chunks - 300g

  • Walnuts - 30g

  • Panko Breadcrumbs - 150ml

  • Sliced Pork Chorizo - 150g

  • Cheddar Cheese - 150g

  • Chaloner Raspberry Vinegar - 60ml

  • Green Leaves - 60g

  • Danish-style Feta - 75g

  1. MASH

    Preheat the oven to 200°C. Line a baking tray with tinfoil and lightly grease. Cut the Potato 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.

  2. ROAST

    Spread the beetroot on a separate roasting tray. Coat in oil and season. When the Potato has been roasting for 10-15 minutes, add the beetroot and roast until crispy, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).

  3. NUTS & BREADCRUMBS

    Place the 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.

  4. LOAD THE Potato

    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 chorizo, and the cheese, and return to the skins. Sprinkle over the toasted breadcrumbs. Bake until crispy and warmed through, 5-6 minutes.

  5. SALAD

    In a salad bowl, combine the vinegar with a drizzle of olive oil and seasoning. Toss through the green leaves, the roasted beetroot, and the toasted nuts.

  6. TIME TO EAT

    Plate up the baked Potato halves, side with the loaded beetroot salad, and crumble the feta cheese over the salad. Good job, Chef!

  • Potato - 800g

  • Beetroot Chunks - 400g

  • Walnuts - 40g

  • Panko Breadcrumbs - 200ml

  • Sliced Pork Chorizo - 200g

  • Cheddar Cheese - 200g

  • Chaloner Raspberry Vinegar - 80ml

  • Green Leaves - 80g

  • Danish-style Feta - 100g

Frequently Asked Questions

What is the preparation time for Baked Potato & Chorizo?

The preparation time for Baked Potato & Chorizo with roasted beetroot & feta cheese salad is between 30 and 50 minutes.

What is the total time required to make Baked Potato & Chorizo with roasted beetroot & feta cheese salad?

The total time required to make Baked Potato & Chorizo with roasted beetroot & feta cheese salad is between 45 and 65 minutes.

How many servings does Baked Potato & Chorizo provide?

4 servings

What are the main ingredients in Baked Potato & Chorizo?

Beetroot Chunks, Chaloner Raspberry Vinegar, Cheddar Cheese, Danish-style Feta, Green Leaves, Panko Breadcrumbs, Potato, Sliced Pork Chorizo, Walnuts

What is the nutritional information of Baked Potato & Chorizo?

Calories: 802, Carbs: 62 grams, Fat: grams, Protein: 41.9 grams, Sugar: 6.2 grams, Salt: 1279 grams

How do I prepare Baked Potato & Chorizo?

TIME TO EAT: Plate up the baked potato halves, side with the loaded beetroot salad, and crumble the feta cheese over the salad. Good job, Chef! ROAST: Spread the beetroot on a separate roasting tray. Coat in oil and season. When the potato has been roasting for 10-15 minutes, add the beetroot and roast until crispy, 15-20 [20-25]|#7DA0D7 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway). LOAD THE POTATO: Once the potato is 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 chorizo, and the cheese, and return to the skins. Sprinkle over the toasted breadcrumbs. Bake until crispy and warmed through, 5-6 minutes. MASH: Preheat the oven to 200°C. Line a baking tray with tinfoil and lightly grease. Cut the potato 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 [35-40]|#7DA0D7 minutes. SALAD: In a salad bowl, combine the vinegar with a drizzle of olive oil and seasoning. Toss through the green leaves, the roasted beetroot, and the toasted nuts. NUTS & BREADCRUMBS: Place the 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.

What should be prepared from my kitchen to make Baked Potato & Chorizo?

Beetroot Chunks, Chaloner Raspberry Vinegar, Cheddar Cheese, Danish-style Feta, Green Leaves, Panko Breadcrumbs, Potato, Sliced Pork Chorizo, Walnuts

How many calories does Baked Potato & Chorizo have?

802 calories

How much fat content does Baked Potato & Chorizo have?

grams

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