Recipe for Baked Potatoes
September 21, 2012
Recipe for Baked Potatoes
Best baked potato recipe – chorizo and feta
Last weekend I discovered a little crop of potatoes in my garden. You can read more about how I grew them here. The variety is King Edward.
I was very keen to cook them up and give them a taste test. I wanted to use some of the home made feta that I have been making and also of course some fresh herbs from my herb patch.
Anyone can bake a potato, it is not the type of meal or side dish that requires a recipe. These tasted so so so good that I had to share – just in case you need some inspiration to plant some potatoes, or to cook some up for dinner! There is also a trick to getting crispy skinned potatoes so read on…
Recipe for Baked Potatoes
Author: Kyrstie Barcak - A Fresh Legacy
Recipe type: Side dish
Serves: 2
Ingredients
- 6-8 small to medium potatoes
- olive oil
- Salt to season potatoes
- Chorizo - approximately 50 grams chopped into pieces
- Fresh Rosemary leaves
- Fresh Parsley leaves
- Fresh Thyme leaves
- Feta Cheese - to your taste to serve
- Salt and Pepper - to serve
Instructions
- Pre heat the oven to 180 degrees
- Pre-cook the potatoes by either boiling them or cooking them in the microwave for 3-4 minutes
- Place the potatoes on a baking tray and drizzle with a small amount of olive oil and sprinkle with salt
- Bake potatoes for 45 minutes to 1 hour until they are crisping on the outside and turning golden
- In a hot pan add the chopped chorizo and herbs and cook for a couple of minutes
- When the potatoes are cooked, split each one and fill with the chorizo and herbs and top with feta then season as desired.
Notes
Pre-cooking the potatoes makes them crispier as it dries them out. They are best left to sit for a while prior to going in the oven if you have the time. They can go into the oven completely cool and they will work beautifully
Use a good quality chorizo if you can as it makes a world of difference to the flavour
You do not need to add any oil to the pan with the chorizo as the oil of the meat will be released as it cooks
Use a good quality chorizo if you can as it makes a world of difference to the flavour
You do not need to add any oil to the pan with the chorizo as the oil of the meat will be released as it cooks
Were these the best potatoes I have ever tasted? YES! I could have eaten so many more. They made me very excited about my new crop growing in the garden.
*Image and recipe format updated 12/11/2013
What is you favorite way to top baked potatoes?
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bacon, chives and sour cream….mmmmmmmmm! But yours look delicious!!!
Classic filling Jodie, and always a winner 🙂 Thanks for visiting.
I want one now! They must’ve tasted incredible with home grown potatoes.
Linda, I could have eaten so many of them!!! Taste testing excuses only got so many on my plate while the boys clambered for some. I am really hoping the next lot of plants I have planted go crazy so that I have loads more.
Yum Kyrstie, you inspired me to dig up some of our taters today and make chorizo stew. My favourite topping for baked taters is salami, olives, eschallots, garlic, capsicum and kalamta olives. I throw them in a small pot and cook through (sometimes I add a bit of chilli too). I pile on top of the split potatoes and top with some homemade coleslaw, sour cream and some chives and cracked pepper. Would be nice with some Crowded House wine 😉
x Marnie
Marnie, that topping sounds amazing! It would be gorgeous with a glass of wine 🙂 Thanks for the inspiration. K
Hello there, we eat baked potatoes a lot as they’re so handy for our mixed vegetarian/omnivore household. I’d not heard of pre-cooking and will definitely give it a go. Thank you. Good to get your newsletter!
Thanks so much Seana for dropping by. Glad you enjoyed the newsletter