This is one of those recipes that grew and grew. I started off with just the classic baked potato with a cheese and onion topping but, I had no onions so swapped for leeks and then found some bacon and slithers of chorizo that needed using up. This really is one of those recipes that you can add to if you want. Why thrice baked? Because it adds a depth of flavour that you just don't get by pinging it in the microwave. I started off baking them in the slow cooker as the oven was full at the time ( I have no microwave so not an option anyway), I then crisped them in the oven, then filled them and toasted them for the final bake. You could skip some of these steps if you want, and go straight into the microwave then fill but honestly, you are missing the creamy depth of flavour that the SC and oven lends to this dish. The potatoes weren't deep enough to cut in half so I just trimmed off the tops which I then used for wedges for lunch the next day. Why not give this a try and let us know how you got on in the comments below. We love to hear your feedback x
Prep :-
Wash the potatoes thoroughly.
Chop the leek
Thinly Slice the Chorizo
Grill /fry the bacon and chop into small pieces.
Grate the cheese
Pierce potatoes all over then place in the Slow cooker and cook on high for 3-4hrs. No need to add any liquid as the steam from the SC will cook them.
Or you can miss this step and just bake in the oven for 1hr and go on to step4
Once cooked remove from the SC brush all over with oil and season with S&P then place in the oven to crisp up. Halogen-200° for 30mns
Conventional oven the same temp etc.
Meanwhile add 1 tsp oil to a pan with the butter and fry on a low/ med heat. Add the leeks and fry till softened.
Add the garlic
Add 3/4 of the bacon & chorizo slices- leave the 1/4 aside for garnish
Stir till everything is combined.
Take the potatoes out of the oven and turn over
Slice off the top - the tops can be added once served or can be used later as wedges.
Spoon out the middle of the potatoes-use the curved edge of a spoon to follow the shape of the potato
You should be left with little potato boats
Add the scooped out potato to a bowl
Mash it down
Add the cream cheese
Add 2/3 of the grated cheese- I used a mix of white and coloured cheese
Add the bacon mixture
Use a fork to mix everything together
Spoon the mix back into the potato boats
Top with the remaining cheese, bacon & chorizo
Place back in the oven and bake for a further 10-15mns
Garnish with chives
Serve hot on its own or with chicken wings and salad or any main that you wish
Easy Swaps:-
Leek for onion
Cream cheese for Crème fraìche
Cheddar for Mozzerella
Ingredients
Directions
Prep :-
Wash the potatoes thoroughly.
Chop the leek
Thinly Slice the Chorizo
Grill /fry the bacon and chop into small pieces.
Grate the cheese
Pierce potatoes all over then place in the Slow cooker and cook on high for 3-4hrs. No need to add any liquid as the steam from the SC will cook them.
Or you can miss this step and just bake in the oven for 1hr and go on to step4
Once cooked remove from the SC brush all over with oil and season with S&P then place in the oven to crisp up. Halogen-200° for 30mns
Conventional oven the same temp etc.
Meanwhile add 1 tsp oil to a pan with the butter and fry on a low/ med heat. Add the leeks and fry till softened.
Add the garlic
Add 3/4 of the bacon & chorizo slices- leave the 1/4 aside for garnish
Stir till everything is combined.
Take the potatoes out of the oven and turn over
Slice off the top - the tops can be added once served or can be used later as wedges.
Spoon out the middle of the potatoes-use the curved edge of a spoon to follow the shape of the potato
You should be left with little potato boats
Add the scooped out potato to a bowl
Mash it down
Add the cream cheese
Add 2/3 of the grated cheese- I used a mix of white and coloured cheese
Add the bacon mixture
Use a fork to mix everything together
Spoon the mix back into the potato boats
Top with the remaining cheese, bacon & chorizo
Place back in the oven and bake for a further 10-15mns
Garnish with chives
Serve hot on its own or with chicken wings and salad or any main that you wish
Easy Swaps:-
Leek for onion
Cream cheese for Crème fraìche
Cheddar for Mozzerella