Cheesy loaded potato skins with chorizo

Sometimes the most delicious things can be the most simple, and this is one of those: soothing, tasty and filling.

6 medium baking potatoes

3 tbsp sea salt flakes

2 tbsp unsalted butter

80g cream cheese

140g grated Cheddar cheese

3 spring onions, finely sliced

sea salt and freshly ground black pepper

80g cooking chorizo, chopped small

Serves: 6

Takes: about 1 hour 40 minutes

Preheat the oven to 220°C/425°F.

Wet the potatoes, shake off any excess water and sprinkle all over with the sea salt flakes. Place in a 30 x 20 x 5-cm roasting tray and bake for 1– 1 hour 15 minutes, or until completely cooked through and tender.

Brush the salt off the potatoes and cut in half lengthways. Scoop the potato flesh into a bowl being careful not to split the skins. Add the butter, cream cheese and half the Cheddar to the potatoes and mix until smoothish. Stir in the spring onions and season with salt and pepper.

Fill the skins with the potato mixture and return to the roasting tray. Top each of the filled potato halves with chorizo and sprinkle over the remaining Cheddar. Bake for a further 10 –15 minutes, or until the cheese is bubbling. Serve immediately.