CHEESY CHORIZO POTATO SKINS

Takes 1hr 20min makes 8

6 medium potatoes, pricked all over 250g cooking chorizo, sliced 1 large red onion, sliced 25g butter 175g Cheddar or Manchego cheese, grated

1 Preheat oven to 200°C/fan 180°C/gas 6. Bake the potatoes on a tray for 1hr. Cool slightly, then cut each potato in half. Heat a non-stick pan and fry the chorizo over medium heat until it releases fat. Add the onion and cook for a further 5min. 2 Scoop out the potato and put in a bowl. Brush 8 of the skins with oil and transfer to a muffin tin. Crisp these up in the oven. 3 Mash the potato with the butter and two-thirds of the cheese. Season with black pepper, then add chorizo and onion. 4 Remove skins from the oven and divide the filling between them, sprinkle with remaining cheese and cook for 10-15min.