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.
Chorizo and Cream Cheese Jacket
By Poppy Cooks
https://www.poppycooks.com/recipes/chorizo-and-cream-cheese-jacket/
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
Metric
Imperial
Instructions
- 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!
2 Comments
I used to go to Tenerife a lot when I was younger with my mum (I lost her in January and am going through old recipes to remember good times🥲)
They par boil jacket potatoes in sea water before baking. This gives a great salt crust!
I recreate this by boiling a pan of water with 1 L water to 7g sea salt and cover the potatoes for 8 to 10 mins. Then carefully remove from the water being aware that the skin is fragile. Set to cool and steam dry for 15 to 30 mins then bake with a little neutral oil.
My favourite filling is a combination of spinach and extra mature cheddar mixed with the potato butter black pepper (no salt needed as it’s on the skin!) you can add some roasted garlic if your a lover as well are!
Refill the skins and pop back in the oven to melt cheese and ensure it’s warm and gooey!
Sorry I was thinking and it’s 35g of salt to 1 L water for the same salinity of sea water, oops!