Chorizo and Cheese Potato Skins

These are such a tasty and moreish snack – dangerously snackable!


  • Potatoes (we used maris pipers), up to about 12 small/mid sized.
  • About 1/4 of a chorizo ring, very finely chopped.
  • A handful strong grated cheddar
  • Salt & pepper to season
  • One or two chopped spring onions.
  • Sour cream for dipping



Microwave the potatoes for 5 mins then cut in half and scoop out most of the potato, leaving enough to keep the skins intact. Pop face down on a baking tray, brush with veg oil and a bit of sea salt and stick in the oven at 180C for about 10 mins.

Meanwhile fry off the chorizo, then drain the fat and set aside. Microwave the potato insides for a couple more minutes until fully cooked, then mash up with a handful of strong cheddar. Mix in the chorizo and seasoning to taste.


Once the skins have been in the oven for 10 mins, flip them over and fill with the potato/cheese/chorizo mix and stick back in oven for 5-10 mins. Sprinkle with spring onions and serve with sour cream for dipping. Enjoy!


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