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Home » Spanish Style Baked Potato

Spanish Style Baked Potato

March 4, 2018 by Carlos Leo | 18 Comments

Spanish Style Baked Potato is a recipe inspired by the most famous, popular and traditional Spanish ingredients like aioli, manchego cheese, spicy ibérico longaniza chorizo sausage & Lomo Ibérico pork loin. Double baked, this baked potato is the perfect comfort food with a creamy and fluffy interior and crispy flavorful skin. The key to getting crispy skin is to cover the potatoes with olive oil and a flaky salt.

Spanish Style Double Baked Potato recipe. How to pick the best potatoes, and get a flavorful crispy skin. Loaded oven baked potato toppings. Spoonabilities.com

Blog post contains affiliate links. Read our Disclosure Policy

Hello my friends. Last summer, I was inspired and created a photography session that I called “My dark studio & moody food photography creative process.” Could I make the title any longer? During this session, my goal was to practice things that I learned watching the Instagram stories of one of my favorite food bloggers from Spain, Raquel Carmona. I developed and photographed this Spanish style baked potato recipe, but it was never intended to be published. I was just trying to have fun and enjoy the creative process. However, the recipe turned out SO GOOD and the photos looked amazingly beautiful, so I decided to share them with you.

Wooden table filled with Spanish ingredients of chorizo & Lomo Iberico, Manchego cheese & aioli, preparing to make Spanish style baked potatoes. Spoonabilities.com



When I was developing this baked potato recipe, I wanted to be sure to include some of the most famous food from Spain like aioli, manchego cheese, spicy ibérico longaniza chorizo sausage & Lomo Ibérico pork loin. The combination of all these flavors in the baked potato is perfect!

Close up of a baked potato with a perfectly crispy skin and creamy, fluffy interior. Spanish flavor from the aioli, manchego cheese and chorizo & Lomo Iberico. Spoonabilities.com

I have a small secret too. I also used all those ingredients because I already had them open in the refrigerator from our last charcuterie cheese party that we had with our neighbors. This is half the reason why this recipe was so easy for me to put together. As always, we leave “no jars left behind” or ingredients sitting in the refrigerator for too long. My specialty is creating amazing dishes with leftover ingredients. Do you find yourself struggling to know what to do with that lonely jar sitting in your refrigerator? Let me know what it is, and I will be very happy to give you suggestions and maybe even a new recipe to try out.

Now back to the potatoes…

Four Spanish style baked potatoes on a rustic cutting board with six baked potatoes in a pan in the background. Perfect comfort food. Spoonabilities.com



What is the best type of potato for baked potatoes

The best kind of potatoes for baking are the ones that are high in starch and low in moisture. Starchy potatoes are not suitable for potato salads or any dish where you need them to hold their shape, because they break down quickly when cooked. Idaho potatoes or Russet potatoes are starchy potatoes that are the easiest option for you to find at your supermarket.

Cut the top-center of the potato and holding the potato from both ends, push carefully to create a small crevice in the baked potato. Then fill in your toppings. Spoonabilities.com

What recipes are best to make with starchy potatoes?

With a starchy potato you can make baked potatoes, mashed potatoes, hasselback potatoes, potato pancakes or Latkes and also French Fries. Do not use starchy potatoes for potato salad, gratin recipes or casseroles. Very important to know that with this kind of potato, do not overwork them. Because of the high starch content they will become gummy and gluey. You don’t want that. This time I’m not going to highlight any important general health benefits of the potato. But I will say that there are other healthier vegetables that you could use instead of potatoes like sweet potatoes, Kohlrabi or celery root. One of my new favorite root vegetables is celery root and last month, I released a celery root recipe, in which I describe all the fantastic nutritional benefits of the celery root.  As a side note, I LOVE potatoes ?.

Adding a TableSpoon of aioli to the baked Spanish style baked potato, on a rustic cutting board. Spoonabilities.com



Important tips when baking potatoes:

  • Do not store potatoes in the refrigerator because the starches will start to convert into sugar. The best way to store your potatoes are in a dry, cool, dark place in your pantry.
  • Do not wrap the potato in tin foil when you bake it because the skin will become wet and soggy… unless this is what you want for a particular recipe.

Layering manchego cheese inside a baked potato with other Spanish inspired toppings like aioli and Ibérico chorizo. Spoonabilities.com

How to make Baked Potatoes with a Crispy Skin

To make the baked potato, the first thing to do is wash the potato thoroughly with a scrub brush to remove any dirt. Then, dry the potato, and with a fork pierce all around the potato to prevent it from exploding in the oven. I haven’t actually tested to see if this really happens, but take my word for it as I’ve taken the word of others… better safe than sorry. For a baked potato with a crispy skin, rub it with olive oil and sprinkle with salt. This is the key for a flavorful, crispy skin that most people overlook. For this recipe I used one of my favorite Greek olive oils called Eleon from Navarino Icons and the Fleur De Sel sea salt classic blend (both are available to purchase in our online shop). This classic blend of sea salt has Herbs De Provence including savory, thyme, marjoram, and lavender. You can also use any flaky sea salt that you have in your pantry. Now, bake the potato in an oven at 350 degrees for 45 minutes.

Eleon extra virgin olive oil and Fleur de Sel are two ingredients for a perfect baked potato with crispy skin. Spoonabilities.com



Fleur de Sel French Sea classic blend displayed in a wooden bowl. For a perfect baked potato with crispy skin, sprinkle the oiled potato with the salt. Spoonabilities.com

Creating your Spanish double baked potato masterpiece

Take the potatoes out of the oven and wait until they cool enough that you can handle them. Make a cut on the top-center of the potato and holding the potato from both ends, push carefully and this will create a small crevice. Using a fork, scrape the meat of the potato to soften and loosen it up. Add a TableSpoon of aioli, grated Manchego cheese, and top with chopped spicy Ibérico longaniza chorizo sausage. In half of the potatoes, I added the longaniza chorizo, and in the other half I added some chopped lomo Ibérico pork loin. Then, return the stuffed baked potatoes into the oven and bake for another 15 minutes, or until they are heated through and the cheese melts. Top the baked potato with chopped chives.

Topping a baked potato with Ibérico chorizo, after layering on other Spanish inspired toppings like aioli and manchego cheese. Spoonabilities.com



Spanish style double baked potato is perfectly baked with a crispy skin and fluffy interior. Spoonabilities.com

What toppings can you put on a baked potato?

This baked potato recipe is very versatile, and you can substitute any of your favorite toppings that you already have in your pantry, or toppings that you find at your local supermarket. The Spanish inspired toppings are the best part of this potato recipe, and I always recommend using the best quality products available because this makes a big difference in taste and flavor. Get inspired with food from other countries. Here are some topping ideas:

  • Mexican style baked potato: use toppings like Mexican Crema, roasted or fresh corn, Monterey Jack cheese, salsa verde, and chorizo. Also, create other combinations with chopped cilantro, chopped tomatoes, jalapeños, chopped red onions, avocado or guacamole.
  • Greek style baked potato: use toppings like oregano, feta cheese, Greek yogurt, roasted red pepper spread or chopped roasted red pepper, Kalamata tapenade or chopped Kalamata olives.
  • Middle Eastern style baked potato: use toppings like labneh cheese, za’atar, sumac, roasted eggplant, Aleppo pepper, chopped Kebab/kabobs or chopped kibbeh.
  • Italian style baked potato: use toppings like mascarpone cheese, chopped artichoke, prosciutto, truffle or any of these chesses: Parmigiano-Reggiano, fontina, or pecorino.
  • French style baked potato: use toppings like crème fraiche, niçoise olives, ratatouille, gruyere cheese, caramelized onions or mushrooms.

I’m pretty sure you guys will enjoy this Spanish style baked potato as much as I do. With a perfectly crispy skin, and a creamy and fluffy interior, this recipe will become a hit with your family or with your friends at that special dinner party.

Have an awesome week!

Carlos

Your Recipe Concierge

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Close up of pre-double oven cooked baked potato with Spanish inspired toppings. Spoonabilities.com

Spanish Style Baked Potato


★★★★★

5 from 5 reviews

  • Author: Carlos Leo
  • Prep Time: 15 minutes
  • Cook Time: 1 hours
  • Total Time: 1 hours 15 minutes
  • Yield: 10 1x
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Description

Spanish Style Baked Potato has a perfectly crispy flavorful skin with a creamy and fluffy interior. Bursting with delicious Spanish flavors, this double baked potato is the perfect comfort food loaded with different tastes from the aioli, manchego cheese, spicy ibérico longaniza chorizo sausage & Lomo Ibérico pork loin.


Scale

Ingredients

  • 10 Idaho potatoes or Russet potatoes.
  • Seasoned salt – Sel Magique or Hellenic farm salt Click to buy here in our shop
  • 2–3 TableSpoons extra virgin olive oil – I use Eleon Click to buy here in our shop

Filling:

  • 1 cup Aioli
  • 2 cups Spicy Ibérico Longaniza Chorizo Sausage by Fermin. Chopped in small cubes.
  • 1 cup Sliced Lomo Ibérico Pork Loin by Fermin. Chopped
  • 2 cups Manchego cheese-grated
  • ¼ cup chives, finely chopped

Instructions

  1. Preheat oven to 350 degrees
  2. Wash the potatoes with a scrub brush, and dry them.
  3. With fork, pierce potatoes as many times as you want.
  4. Rub with olive oil and salt, and place on a baking sheet. Note: Be generous with the olive oil & salt
  5. Bake them for 45 minutes.
  6. When the potatoes are cool enough to handle, make a cut on the top-center part. Holding from both ends, push carefully and this will create a small crevice.
  7. Using a fork, scoop the meat of the potatoes to soften and loosen it up.
  8. Scoop a TableSpoon of Aioli, follow with the Spicy Ibérico Longaniza Chorizo Sausage and top with grated Manchego cheese.
  9. Bake for another 15 minutes or until heated through and the cheese melts.
  10. As a garnish sprinkle on some chopped chives.

Notes

Vitamin A 2%, Vitamin C 24%, Calcium 11%, Iron 7%, Vitamin B12 10%, Vitamin E 2%, Vitamin K 51%

  • Category: Side dishes, Dinner
  • Cuisine: Spanish

Nutrition

  • Serving Size: 1 potato
  • Calories: 334
  • Sugar: 1.9 g
  • Sodium: 1083 mg
  • Fat: 22.8 g
  • Carbohydrates: 25.8 g
  • Fiber: 3.8 g
  • Protein: 7.3 g
  • Cholesterol: 17.9 mg

Did you make this recipe?

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Tags: CHEESE: Recipes made with cheese, MEAT: Recipes made with Red Meat, OLIVE OIL: Recipes made with Premium Extra Virgin Olive Oil, VEGETABLES: Recipes made with Vegetables Categories: Dinner, Recipes, Side Dish

About the Author

Carlos Leo's avatar

As an Aspiring Chef, Blogger and Photographer – my passion in life is food. I'm constantly finding and researching recipes. Constant experimenting leads me to use the best parts of each to make a unique flavorful experience. Ask about my free “Recipe Concierge Service,” where I can help you create easy and delicious recipes using leftover half-used ingredients sitting in your refrigerator or pantry. Our mission at Spoonabilities.com is “No Jars Left Behind.” Find out more About Us

Reader Interactions

Comments

  1. cakespy says

    March 5, 2018 at 5:59 am

    This looks absolutely perfect. Thank you for unlocking the secrets of the perfectly crispy skin for me!! <3

    Reply
    • Carlos Leo says

      March 5, 2018 at 9:34 pm

      You are very welcome Jessie! Let me know when you get to try how the potato turns out.

      Reply
  2. Albert Bevia says

    March 5, 2018 at 1:19 pm

    As a Spaniard I approve of this recipe! these loaded potatoes look incredible, such a great blend of tasty Spanish ingredients you added, and the images are stunning

    Reply
    • Carlos Leo says

      March 5, 2018 at 9:31 pm

      You made my day Albert! Thank you so much for approving this recipe and for the compliment on the pictures. I love Spanish food.

      Reply
  3. Claire | Sprinkles and Sprouts says

    March 5, 2018 at 8:58 pm

    We love baked potatoes in our house. Such a great meal and everyone can top them slightly differently and make the meal their own.

    I love your philosophy for using up leftovers, such an important thing for us all to think about.

    ★★★★★

    Reply
    • Carlos Leo says

      March 5, 2018 at 9:29 pm

      Hi Clarie! Thank you for your feedback and glad to hear you like my ideas of different toppings. Yes, I love to use leftover ingredients and get creative. It’s also a money saving idea!

      Reply
  4. Suzy | The Mediterranean Dish says

    March 5, 2018 at 9:19 pm

    Mmm love this twist on baked potato!

    ★★★★★

    Reply
    • Carlos Leo says

      March 5, 2018 at 9:25 pm

      Thank you Suzy! This baked potato is incredibly yummy!

      Reply
  5. Mimi says

    March 5, 2018 at 9:39 pm

    Mmmmmmmmmmmmm. Oh yeah. I never bake potatoes like this, but I’m going to now!

    Reply
    • Carlos Leo says

      March 12, 2018 at 9:41 pm

      Hi Mimi, This was my first time baking potatoes or stuffed potatoes. This dish is entertaining to put together!

      Reply
  6. Lisa says

    March 5, 2018 at 10:01 pm

    Such great ideas on how I can jazz up my next baked potato!

    ★★★★★

    Reply
    • Carlos Leo says

      March 12, 2018 at 9:39 pm

      Hi Lisa, I’m glad that you like my ideas. I hope you get to make one of those ideas soon. Thank you!

      Reply
  7. Soniya says

    March 5, 2018 at 10:49 pm

    I saw this recipe over on Pinterest and had to stop by to tell you how crazy delicious it looks! Pinning it..so I can make this over the weekend ??

    ★★★★★

    Reply
    • Carlos Leo says

      March 12, 2018 at 9:38 pm

      Hi Soniya, Thank you so much for saving our recipe. I would love to see pictures and hear your feedback. I’m really excited reading your comment.

      Reply
  8. Neha says

    April 3, 2018 at 10:23 pm

    These baked potatoes look super fantastic. I am tempted to try this recipe asap. Thanks for an amazing share!

    ★★★★★

    Reply
    • Geoffrey Swetz says

      April 5, 2018 at 1:57 pm

      Thank YOU Neha. Feel free. It’s always fun to give into temptation.

      Reply
  9. Sujata says

    January 16, 2019 at 11:25 pm

    Potatoes look really nice and tempting .. thanks for sharing the recipe and more so the pointers. will definitely try it soon..

    Reply
    • Carlos Leo says

      January 18, 2019 at 1:07 pm

      Thank you for stopping by Sujata. You should definitely try! these potatoes are super delicious 🙂

      Reply

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