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
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)
- Water
- Butter
- Tinfoil
- Seasoning (salt & pepper)
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.
ROAST
Spread the Beetroot 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). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
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.
LOAD IT UP
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 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 green leaves, the Beetroot, and the 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!
MASH
Preheat the oven to 200°C. Line a baking tray with tinfoil and lightly grease. Cut the 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 [35-40]|#7DA0D7 minutes.
ROAST
Spread the Beetroot 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). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
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.
LOAD IT UP
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 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 green leaves, the Beetroot, and the 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!
MASH
Preheat the oven to 200°C. Line a baking tray with tinfoil and lightly grease. Cut the 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 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). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
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.
LOAD IT UP
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 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 green leaves, the Beetroot, and the 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!
MASH
Preheat the oven to 200°C. Line a baking tray with tinfoil and lightly grease. Cut the 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 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). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
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.
LOAD IT UP
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 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 green leaves, the Beetroot, and the 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!
Frequently Asked Questions
What is the preparation time for Baked Potato & Chorizo?
The preparation time for Baked Potato & Chorizo with roasted beetroot & goat’s cheese salad is between 30 and 50 minutes.
What is the total time required to make Baked Potato & Chorizo with roasted beetroot & goat’s cheese salad?
The total time required to make Baked Potato & Chorizo with roasted beetroot & goat’s 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, Cheddar Cheese, Chevin Goats Cheese, Green Leaves, Panko Breadcrumbs, Potato, Raspberry Vinegar, Sliced Pork Chorizo, Walnuts
What is the nutritional information of Baked Potato & Chorizo?
Calories: 805, Carbs: 62 grams, Fat: grams, Protein: 42.2 grams, Sugar: 4.9 grams, Salt: 1226 grams
How do I prepare Baked Potato & Chorizo?
LOAD IT UP: 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 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 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 [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 beetroot, and the 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! ROAST: Spread the beetroot 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). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway). 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, Cheddar Cheese, Chevin Goats Cheese, Green Leaves, Panko Breadcrumbs, Potato, Raspberry Vinegar, Sliced Pork Chorizo, Walnuts
How many calories does Baked Potato & Chorizo have?
805 calories
How much fat content does Baked Potato & Chorizo have?
grams
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