(serves 4) - printable recipe
2 Large Russet Potatoes, washed and well dried.
3 Links of Spanish Chorizo, casing removed.
1/2 Onion, peeled & finely diced.
1 Garlic Clove, peeled & chopped.
Handful of canned/jar Artichoke Hearts, roughly chopped.
2 - 4 Sundried Tomatoes (depending on size), roughly chopped.
1 Roasted Bell Pepper, thinly sliced.
1/4 C Black Olives, pits removed and roughly chopped.
1/2 C Aged White Cheddar Cheese (or other flavorful good melting cheese), grated.
Smoked Paprika for dusting.
Approx 1/2 C Milk.
2 Tbsp Sour Cream + Extra for serving. 2 Tbsp Butter + Extra for serving.
2 Tbsp Fresh Italian Flat Leaf Parsley, chopped.
Coarse Sea Salt & Fresh Cracked Black Pepper.
What to Do:
Pre-heat your oven to 425 degrees F.
As the oven heats, stab the potatoes with a fork all over to ensure they don't explode in the oven. Place on a baking sheet and and bake in the oven for 1 - 1 and 1/2 hours or until fork tender. Remove from heat and let cool enough so you can handle them.
While the potatoes are cooling heat a large frying pan over medium heat. Add the chorizo and break up well. Cook thoroughly, stirring often.
Add the onion - allow to soften. Toss in the garlic, stirring for about a minute or until fragrant. Toss in the artichoke hearts, tomatoes, bell pepper and olives. Mix well and heat through. Set aside.
Once they have cooled somewhat, slice in half and spoon the inside of the potato out of the skin and dump in a bowl. Add 1/4 C of the milk, butter and sour cream along with a good helping of salt and pepper. Mash baby mash! If necessary, add more of any of the above to taste and find a good texture. Take care not to over mash because over mashing = starchy goopy mess.
Fold in the chorizo veg mixture as well as the cheese until well blended.
Gently spoon the potato mixture back into the skins. Pile high. And set back onto baking sheet. Sprinkle with smokey paprika. Place back in oven for about 30 minutes.
Remove from heat. Top with the chopped parlsey. Serve.
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