Creamy and cheesy these filled potatoes taste great. I added chorizo to ours, but leave out of making these meat-free. Or if you want meat but don’t have chorizo, use cooked bacon, ham or salami.
I’ve stipulated full fat cream cheese for flavour, but if you want a lighter option then use reduced fat.
This recipe really is just a guide and you can add any ingredients you fancy. Try adding some chives or red onion to the filling for a stronger onion flavour.
If you’re keeping these veggie, sliced olives would be a good option for a salty hit of flavour in the filling.
- 4 baking potatoes
- 250g full fat cream cheese
- 3 spring onions, finally sliced
- 100g chorizo, finely diced (optional)
- Cheddar, grated
- Salt and pepper
Step 1: Preheat the oven to 180c (fan). Prick the potatoes all over with a fork. Place on a baking tray and drizzle with a little oil and a pinch of salt and pepper. Use your hands to rub the oil and seasoning all over.
Step 2: Bake for an hour and a half.
Step 3: Remove from the oven and slice the top off the long edge of each potato. Use two spoons to carefully scoop the flesh out of each potato into a large bowl. Add a large pinch each of salt and pepper, the cream cheese, spring onion, and if using, the diced chorizo. Mix well until combined and smooth. Taste for seasoning.
Step 4: Load the creamy filling back into the skins on the baking tray. Top each with a large pinch of grated cheddar.
Step 5: Refrigerate until ready to bake or bake straight away. They will need 25-30 minutes at 180c until fully heated through, and the cheese on top is golden.