Cheesy Chorizo-Loaded Potatoes

Nutrition per serve

Ingredients

• 2pcs potato
• 1pcs tomato
• 1pcs chorizo sausage
• 10g Tex-Mex seasoning
• 1pcs avocado
• 50g shredded cheese mix
• 10ml olive oil
• 30ml mayonnaise
• 3ml white or red wine vinegar

Method

1. Step 1 — Bake potato
   Check your avocado is ripe before starting this recipe (see Cooking tip). Preheat the oven to 200C, fan-forced. Using a fork, pierce the potatoes all over. Cut a deep cross halfway through the top of each potato, not going all the way through (see Kitchen hack). Wrap each potato with foil. Put the potatoes on an oven tray and bake on the lower oven shelf for 40 mins or until tender.
2. Step 2 — Prep ingredients
   Meanwhile, line an oven tray with baking paper. Coarsely chop the tomato, then season with salt and pepper. Thinly slice the chorizo.
3. Step 3 — Bake chorizo
   Put the chorizo, ½ tsp Tex-Mex seasoning and 2 tsp olive oil on the lined tray and toss to combine. Bake on the upper shelf for 8 mins or until lightly caramelised.
4. Step 4 — Make Tex-Mex mayonnaise
   While the chorizo is baking, combine 1 tsp Tex-Mex seasoning* and 2 tbs mayonnaise in a bowl. Mash the avocado in a separate bowl, add ½ tsp white wine vinegar, season with salt and pepper and stir to combine.
5. Step 5 — Assemble and serve
   Carefully unwrap the foil from the potatoes, then divide, cut-side up, among plates. Using a clean tea towel and a knife, gently pull the potato open. Scatter each potato with the cheese, then top with the Tex-Mex mayo, chorizo, avocado and tomato. Enjoy!
6. Step 6 — Kitchen hack
   Piercing the potato with a fork, then cutting a deep cross into the top helps to cook the potato evenly and quickly.

Allergens

Eier, Sulfit, Milch