You know sometimes, on the way home from work, you feel like all you can really be bothered to cook is a baked potato, but you feel like a baked potato fully confirms you are unhealthy, a bit lazy, and completely devoid of culinary creativity? You feel as though a baked potato betrays you for the Bridget Jones that you are and laughs in your un-domesticated face as you eat it!
Well, you might not share my perhaps somewhat dramatic views the humble baked spud, but I am sure you will agree that squishing a load of chorizo, spring onion and cheese into it will make it a whole lot yummier. This dish is hearty and delicious, but so easy a child could cook it, so it is perfect for when you can’t be arsed, but still want something good to eat.
My version uses chorizo and spring onions, but you can stick pretty much anything in. Bacon and mushrooms are good, but just mushrooms, or sweetcorn and red pepper are perfect for veggies. Just make sure you always use cheese!
Ingredients (serves one)
1 large baking potato
2 spring onions
A few slices of chorizo (either the pre-sliced kind in a packet, or a few slices off a proper sausage) cut up into little pieces
100g Monterey Jack/Cheddar Cheese
Salad to serve
Directions
As soon as you get home, stick the potato in a hot oven. Watch Hollyoaks, watch tomorrow’s episode on E4 first look, and then return to the kitchen. (This should be an hour, if you are not down with the ‘Oaks.)
Grate the cheese, finely chop the onions and combine both with the chorizo in a mixing bowl leaving just enough cheese aside to top both potato halves.
By now, your spud should be crispy on the outside and soft through to the middle. Test with a knife and give it a little longer if it needs it. Cut carefully in half, and scrape the contents into the cheese mixture and combine thoroughly.
Scoop mixture back into potato skins, top with remaining cheese and grill for 5 minutes until cheese is melted and crispy. Serve with salad.
Thanks to my wonderful housemate Olly for inspiring me with this recipe!