Chorizo Baked Potatoes with Avocado Cream

Fluffy baked potatoes loaded with smoky, crisp chorizo and a cool, zesty avocado cream — comfort food with a lift. The chorizo oil soaks into the potato, the avocado brings freshness, and it comes together with barely any effort.

Why this works

• A properly baked potato — crisp skin, fluffy inside — is the foundation; a hot oven with a little oil and salt on the skin does it.
• Crisping the chorizo renders its smoky, paprika oil, which flavours the potato as you fold it through.
• A cool avocado cream balances the rich, spicy chorizo with freshness and acidity.

Ingredient notes and swaps

• Floury potatoes — Maris Piper or King Edward bake up fluffiest.
• Cooking chorizo — the raw type crisps and renders best.
• Ripe avocado — blitzed with lime, a little garlic and coriander for the cream.
• Lime and coriander — the fresh notes that cut the richness.
• Soured cream or yoghurt — loosens the avocado cream and adds tang.

Chorizo Baked Potatoes with Avocado Cream

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Buttery, spicy, tangy. Texture: Oh that crust. It's simply wonderful. Along with chunks of chorizo, potatoes, and creamy avocado it's heavenly.

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Prep Time 14 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 4 minutes mins

Servings: 2 people

Course: Main Course

Cuisine: Spanish

Calories: 960

Ingredients Method Nutrition Notes

Ingredients

  

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• 4 large baking potatoes
• sea salt & Freshly ground back pepper
• 1 tbsp rapeseed oil
• 200g chorizo, diced
• 6 spring onions, finely sliced
• 2 ripe avocados
• 3 Tbsp soured cream
• Juice of 2 limes
• 10g coriander, leaves picked and chopped

Method

 

1. Preheat the oven to 180℃
2. Bake the potatoes for around 1½ hours
3. Remove from the oven and set aside to cool
4. When cool enough to handle, scoop the potato flesh into a bowl, being careful to leave the skins intact
5. Add the oil to a prying pan and cook the chorizo for 1-2 minutes
6. Turn the heat up slightly and fry the chorizo until they begin to crisp
7. Add the spring onions
8. Fry for a minute until softened and then set aside
9. Tip in the Chorizo and Spring Onion mixture into the potato bowl, making sure you get as much of the oil as possible
10. Mix together thoroughly
11. Season to taste
12. Put the mixture back into the skins and then back into the oven
13. Bake for 10-15 minutes until hot all the way through
14. Meanwhile cut the Avocado in half.
15. Remove the stone and scoop out the flesh into a bowl
16. Mash with a fork into a rough puree
17. Add the Soured Cream and half the Lime Juice
18. Use a stick blender to whizz until smooth
19. Stir in the Coriander, season to taste adding more Lime Juice if necessary
20. Serve the Jacket Potatoes with a dollop of Avocado Cream on top and fresh Coleslaw

Nutrition

Calories: 960kcalCarbohydrates: 84gProtein: 34gFat: 54gSaturated Fat: 20gSodium: 1280mgFiber: 13gSugar: 18g

Notes

Don't rush the crisping of the chorizo; that golden, slightly crunchy texture is key to the dish's overall appeal. If it's too soft, the texture won't be as satisfying.
It's crucial to include as much of the chorizo oil as possible. This fat is loaded with flavour and will infuse the potato mixture, making it incredibly rich and delicious.
When scooping out the potato flesh; you want to leave enough of a border to maintain the skin's structure without breaking through, ensuring a good "boat" for your filling.

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Tips for success

• Rub the skins with oil and salt and bake directly on the shelf for the crispest result.
• Do not drain the chorizo oil — fold it through the potato for flavour.
• Make the avocado cream just before serving to keep it green and fresh.
• Fluff the potato flesh with a fork before loading so it drinks up the oil.

Make ahead, storage and reheating

• Make ahead — bake the potatoes ahead and reheat; crisp the chorizo fresh.
• Storage — components keep separately for a day or two.
• Avocado cream — best fresh; press cling film onto the surface to slow browning.

What to serve it with

• A crisp green salad on the side makes it a full meal.
• A squeeze of extra lime and a pinch of chilli for those who like heat.

FAQ

Can I microwave the potatoes to save time? Start them in the microwave, then finish in a hot oven for a crisp skin — the best of both.

No cooking chorizo — what else? Cured chorizo, chopped and crisped, works; it renders less oil but still tastes great.

Can I make it vegetarian? Yes — swap the chorizo for spiced roasted chickpeas or smoky mushrooms.

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