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