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.
Ingredients
Units
Scale
- 10 Idaho potatoes or Russet potatoes
- Gourmet Sea Salt
- 2-3 Tablespoons Extra Virgin Olive Oil
Filling:
- 1 cup Aioli
- 2 cups cubed Spicy Ibérico Longaniza Chorizo Sausage
- 1 cup chopped Sliced Lomo Ibérico Pork Loin
- 2 cups grated Manchego cheese
- 1/4 cup finely chopped chives
Instructions
- Preheat oven to 350 degrees
- Wash the potatoes with a scrub brush, and dry them.
- With fork, pierce potatoes as many times as you want.
- Rub with olive oil and salt, and place on a baking sheet. Note: Be generous with the olive oil & salt
- Bake them for 45 minutes.
- 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.
- Using a fork, scoop the meat of the potatoes to soften and loosen it up.
- Scoop a Tablespoon of Aioli, follow with the Spicy Ibérico Longaniza Chorizo Sausage and top with grated Manchego cheese.
- Bake for another 15 minutes or until heated through and the cheese melts.
- 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%
- Prep Time: 15 minutes
- Cook Time: 1 hours
- 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
