A sunny weekend in Bristol and a week to go for my wedding… and I’m ill! My body clearly doesn’t like me…
Although it’s sunny outside I feel cold and felt like some Jacket Potatoes! I know it’s a winter dish but, the same way I have ice cream in December, I don’t see a reason why not to have Jacket Potatoes in July.
Spanish Jacket Potatoes (serves 2)
- 2 big potatoes
- 2 tbsp of olive oil
- 50g of Spanish spicy chorizo (approximately 1/4 of a chourizo)
- 1 stick of fresh rosemary
- 2 tbsp of natural light yogurt
- some grated cheddar cheese
- sea salt and pepper
- Pre-heat the oven to 220ºC.
- Wash the potatoes well. Prick each potato in a few places with a fork. Cut two pieces of aluminum foil and put each potato in the centre of each foil sheet. Put half of one tbsp of olive oil in each potato and sprinkle with salt. Massage well to guarantee that the potatoes are covered in salt. Close the foils and place them on the middle shelf of the oven. Let the potatoes cook for 40 minutes.
- After that, remove them carefully from the oven. Check if they are getting soft by pressing them a bit. If not, close the aluminum foil and let it cook for another 10 minutes. When the potatoes are soft, remove them from the oven, open the aluminum foil and put in the oven again for an additional 30 minutes.
- Meanwhile, prepare the chourizo. I always peel it but being a Spanish chorizo you usually don’t need to since the skin is eatable. It is quite easy to peel most chorizos by running a sharp knife along one side and just peel it way. Slice the chorizo in half and then again in halves, getting four long quarters of the chorizo. Slice each quarter into thin slices.
- Heat a non-stick frying pan for 30 seconds and put the chorizo in it. Sprinkle with a tbsp of olive oil. Get the rosemary stick, wash it in hot tap water, and remove the leaves by grabbing the stick from its beginning and pushing your hand down to the bottom of the stick. By doing so you should get in one hand the leaves and on the other a completely “clean” stick. Add the rosemary leaves to the chorizo, season with salt and pepper, and let it cook for about 3 to 5 minutes. Mix in order for the chorizo to cook evenly. Reserve.
- Take the potatoes out of the oven and prick with a fork to guarantee they are soft and cooked inside. Take them out of the aluminum foil and place them in a plate or kitchen board. Be careful because they will be quite hot.
- With a knife cut a straight line on the top of each potato being careful in order not to open them too much and ruin the potato shape. With a spoon, carefully remove part of the potato filling through the cut made.
- Add the pieces of potato filling to the chorizo, mix well, and add two spoons of natural low fat yogurt. Season with salt and pepper if needed.
- With a spoon fill the potatoes with this mixture. Sprinkle with grated cheese and put in the oven for a couple of minutes until the cheese is melted. Serve with a nice and fresh salad.