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How to make Crispy chorizo and broad bean jacket potatoes

Yield = 4
Prep time: 0:20
Cook time: 1:20
Total time: 1:40

Ingredients

  • 4 large Sebago potatoes, scrubbed
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 1/2 cups frozen broad beans
  • 1 red onion, thinly sliced
  • 50g packet thinly sliced chorizo, quartered
  • 1/2 cup roasted red capsicum strips, roughly chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh mint leaves
  • 1/3 cup finely grated parmesan

Method

  • Step 1 Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper. Pat potatoes dry with paper towel. Pierce all over with a fork. Place potatoes on prepared tray. Drizzle with 1 tablespoon oil. Season well with salt and pepper.
  • Step 2 Roast for 1 hour 15 minutes or until golden and tender. Stand potatoes for 5 to 10 minutes or until cool enough to handle. Meanwhile, prepare broad beans following packet directions. Peel.
  • Step 3 Heat remaining oil in a frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes. Add chorizo.
  • Step 4 Cook, stirring, for 3 to 5 minutes or until chorizo is browned and onion softened. Add beans and capsicum. Toss for 1 minute or until heated through. Remove from heat. Add lemon juice and mint. Toss to combine.
  • Step 5 Using a small knife, cut a cross in the top of each potato. Gently squeeze the base of each potato to open top. Place on plates. Divide chorizo mixture among potatoes. Top with parmesan. Season with pepper. Serve.