eCook Meal
Baked Potato & Chorizo
with roasted beetroot & feta cheese salad
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!
Serving guide
Choose your portion size.
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 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).
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 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.
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.
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!
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 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).
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 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.
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.
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!
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.
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).
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 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.
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.
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!
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.
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).
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 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.
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.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R97.86
for 4 servings · R24.47 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Beetroot Chunks needs 400 gBulk Large Carrots 3 kg 3 kg at R45.00 · 13% of packR6.00
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Cheddar Cheese needs 200 gBulk Cheddar Cheese 850 g 850 g at R169.99 · 24% of packR40.00
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Walnuts needs 40 gRaw Walnuts 100 g 100 g at R66.99 · 40% of packR26.80
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
-
Danish-style Feta needs 100 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 13% of packR12.50
Not in the Woolies basket — source these elsewhere:
- Panko Breadcrumbs
- Chaloner Raspberry Vinegar
- Sliced Pork Chorizo
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Chaloner Raspberry Vinegar, Cheddar Cheese, Feta, Green Leaves, Panko Breadcrumb, Pork Chorizo, Potato, Walnut
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?
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. 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! 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. 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). 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. 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.
What should be prepared from my kitchen to make Baked Potato & Chorizo?
Beetroot, Chaloner Raspberry Vinegar, Cheddar Cheese, Feta, Green Leaves, Panko Breadcrumb, Pork Chorizo, Potato, Walnut
How many calories does Baked Potato & Chorizo have?
802 calories
How much fat content does Baked Potato & Chorizo have?
grams