METHODHeat oven to 200C/180C fan/gas 6. Scrub the potatoes and dry well, then prick several times with a fork. Bake directly on the oven shelf for 1-1½ hrs, until they feel soft.
While the potatoes cook, heat the oil in a small pan and sauté the onion for 5 mins to soften. Stir in the garlic and chorizo and cook for 1-2 mins, then add the chopped tomatoes. Bring to the boil then simmer for 5 mins. Season and stir in half the basil.
Cut each potato in half lengthways & scoop out the potato into a bowl leaving the skin. Mix the tomato mixture with the potato and pile the mixture back into the potato skins top each one with a good handful of cheese and put them back into a baking tray to cook for 10 minutes until the cheese melts and is golden brown. Sprinkle with the rest of the basil & serve.
Bored of your usual baked potato fillings? Give this pizza twist a go!
Serves: 4
Preparation: 6 mins
Cooking: 105 mins
4 large Albert Bartlett Original Rooster Potatoes
1tbsp olive oil
1/2 red onion (finely chopped)
1 garlic clove (crushed)
10 slices of chorizo from a whole sausage (halved)
400g can chopped tomatoes (drain the juice away)
1/2 small pack basil leaves (shredded)
100g (4oz) grated cheddar