Chorizo and Cream Cheese Jacket
If you’ve noticed the ‘girl dinner’ trend that’s recently been circulating, you may have seen little petite plates of olives and nibbles and other tiddly bits of food. All very cutesy – but that ain’t me. THIS loaded jacket potato is MY kind of girl dinner. Full of oozy cheese, meat and all the carbs. YES PLEASE HUNNAAAY. It’s giving fine dining vibes and you need this in your life.
I must admit, this meal is a lil extra because I’ve encased the whole potato in a salt and egg mix before baking. Stay with me on this one. Using this method of salt-baking helps the potato cook evenly and really locks in the flavour and texture. What you’re left with is a salty (obvs), buttery, creamy potato that is xxxtra delicious. Not the most crispy as the skin goes beautifully soft, but it doesn’t need to be crisped up as you want a practically non-existent skin by the end. Who’d have thought you could do so much with a jacket spud eh? You can find the full recipe here.
If this wasn’t enough, I topped this salt-crusted baby with chunky chorizo and used the rendered fat from the meat to flavour the mild cream cheese accompaniment. Then to finesse, I added a sprinkling of parsley and squeeze of tangy lemon.
Send me your spuds
Please DM me with your ultimate jacket toppings because I’m going through a jacket potato obsession at the moment and need more. Honestly, name a better lunch, I’ll wait. While I’m waiting, you can find some of my fave recipes in the ‘spud‘ section of my website.
Don’t forget to tag me in any pics of your salt-baked creations and make sure you film the smashing part. It’s great for getting any anger out.
Ingredients
- 2 salt-baked jacket potatoes (recipe can be found above)
- A few knobs of butter
- 130g (ish) spicy chorizo, peeled and cut into small chunks
- 2 tbsp cream cheese
- Small handful of chopped parsley
- Squeeze of lemon
Method
- Once the salt-baked potatoes are nearly cooked, you can start on the chorizo. Simply add the chopped sausage to a cold frying pan and get it onto medium heat. After around 5 minutes all of that beautiful red fat should have rendered out. Once this has happened, remove the pan from the heat.
- Next, in a mixing bowl add the cream cheese - add more or less depending on what you prefer.
- Over the bowl, add a sieve or strainer or whatever you have and pour in the chorizo fat. Mix well to combine.
- When the jackets are done, slice them open and fork the middle. Add the butter and a ¼ of the fried chorizo pieces.
- Then add half the cream cheese mix on top. Finish with more fried chorizo, a sprinkle of parsley and a squeeze of lemon. F**king fabulous. Enjoy!