Name: Spanish spuds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 4 large potatoes, scrubbed, brushed; 1 onion, finely chopped; 1 capsicum, seeded, finely chopped; 2 garlic cloves, crushed; 1 tablespoon vegetable oil; 2 raw chorizo sausages, mince removed from casings (not the smoked and cured kind); 400 gram can diced tomatoes; 1 teaspoon smoked paprika; 1/2 cup thawed frozen peas; 1/2 cup tasty cheese, grated; sour cream, chopped; parsley, salad, to serve

Spanish spuds

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Serves 4

Prep

15M

Cook

30M

Total

45M

Ingredients

4 large potatoes, scrubbed, brushed

1 onion, finely chopped

1 capsicum, seeded, finely chopped

2 garlic cloves, crushed

1 tablespoon vegetable oil

2 raw chorizo sausages, mince removed from casings (not the smoked and cured kind)

400 gram can diced tomatoes

1 teaspoon smoked paprika

1/2 cup thawed frozen peas

1/2 cup tasty cheese, grated

sour cream, chopped

parsley, salad, to serve

Method

1.Preheat oven to hot, 200°C. Line an oven tray with foil.

2.Boil potatoes on high. Cook 15-20 minutes, until almost tender. Drain well.

3.Slice 1cm from top of each potato. Using a teaspoon, scoop out flesh (this can be used to make other patties), leaving a 1cm shell.

4.Saute onion, capsicum and garlic in oil 1-2 minutes, until onion is tender. Add chorizo mince and cook 4-5 minutes, breaking up lumps.

5.Stir in tomato and paprika. Simmer, uncovered, 5-6 minutes. Add peas and season to taste.

6.Arrange potatoes on tray. Spoon mixture into each. Sprinkle with cheese. Bake 10-15 minutes, until cheese melts and potatoes are hot. Serve topped with sour cream and parsley. Accompany with a side salad.

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Ingredients

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