Stuffed baked potatoes take a little while to prepare but the wait is definitely worth it! 
Microwaving the potatoes first helps to speed up the cooking time.

STUFFED BAKED POTATOES

Keyword: MAIN MEALS, PORK
Difficulty: Easy
Ready In: 1 hour 5 minutes
Serves: 4

Stuffed baked potatoes take a little while to prepare but the wait is definitely worth it! Microwaving the potatoes first helps to speed up the cooking time.

QUICK PRINT

Ingredients

POTATOES

  • 4 large agria potatoes (1kg)
  • 3 tsp olive oil, divided
  • 1/4 tsp salt
  • 150 g chorizo sticks (5.3oz)
  • 1/4 small red cabbage
  • 1 Tbsp butter
  • 50 g creme fraiche (1.8oz)
  • 1/2 tsp paprika
  • 300 g canned corn kernels (10.6oz)
  • 1 cup grated cheddar cheese, divided (100g)

SALAD

  • 1/4 small red cabbage
  • 1 avocado (optional)
  • 75 g mesclun lettuce (2.8oz)
  • 100 g canned corn kernels (3.5oz)
  • 50 g snow pea shoots (1.8oz)
  • 1 1/2 Tbsp olive oil
  • 1 1/2 Tbsp balsamic vinegar
  • 1 tsp brown sugar
  • 1 tsp wholegrain mustard

SAUCE

  • 1/2 cup plain, unsweetened yoghurt (125ml)
  • 50 g creme fraiche (1.8oz)
  • 1 Tbsp aioli

Instructions

  1. Preheat oven to 210°C (410°F) fan bake and line an oven tray with baking paper.

  2. BAKE POTATOES

    Scrub potatoes clean, leave the skin on and pat dry. Prick with a fork and microwave for 10 minutes. Carefully remove from microwave and brush with 2 teaspoons of the oil. Sprinkle over salt. Bake for 25 minutes, until tender inside (test with a knife) and crisp on the outside.

  3. PREPARE FILLINGS WHILE POTATOES COOK

    Thinly slice chorizo and shred cabbage. Heat remaining teaspoon of oil in a medium frying pan over a medium-high heat. Add chorizo and cook, stirring, for 2-3 minutes until crisped around the edges. Remove from the pan into a bowl. Return pan to heat and add cabbage. Season with a little salt and pepper and cook for 5 minutes, until tender. Add to the bowl with the chorizo.

  4. PREPARE SALAD AND SAUCE

    Finely shred cabbage and slice avocado (if using). Combine with lettuce, corn and snow pea shoots. Whisk together oil, vinegar, sugar and mustard for salad dressing. In a separate bowl, stir together yoghurt, crème fraiche and aioli for sauce. Season dressing and sauce with salt and pepper.

  5. ASSEMBLE STUFFED POTATOES

    Remove potatoes from the oven and let cool for a couple of minutes. Carefully slice in half (length-ways) and scoop the potato flesh into a large bowl, leaving just the skins behind. Add the butter, creme fraiche, paprika and a generous pinch of salt and pepper to the potato flesh and mash until smooth. Stir in chorizo, cabbage, corn and ¾ cup of cheese. Spoon the mixture back into the potato skins (you can pile up nice and high to use up all the mixture) and sprinkle with the remaining cheese. Bake for 10 minutes, until warmed through and the cheese on top is starting to turn golden.

  6. SERVE

    Serve baked potatoes topped with a dollop of sauce and salad on the side. Drizzle salad with dressing.

Recipe Notes

WINE MATCH: Go for a Chardonnay.
GLUTEN-FREE OPTION: Make sure chorizo is gluten-free. Otherwise this meal is naturally gluten-free.
INGREDIENT SWAPS: You can replace chorizo with bacon if you prefer. You can also use green cabbage instead of red cabbage. Sour cream could be used in place of the creme fraiche - I have used creme fraiche in this recipe to optimise ingredients across this week’s menu.
STORING AND REHEATING: Store potatoes separate to salad and sauce. Reheat potatoes in the oven or microwave. Top with sauce and dress salad just before serving.