Wednesday, 7 August 2013

'Tater Torpedo's

It's brilliant that you can make these:
From something as humble as these:
Fully loaded potato skins (potato torpedo's) are just perfect.  They are warm, filling, bursting with flavour and the ideal comfort food.
These ones are in my mind extra special as instead of bacon I use chorizo sausage to fill them with smokey flavour.  They are so simple to make as well.  Just bake a couple of jackets for an hour or so until they are fluffy on the inside and crispy on the outside.

Halve and scrape the potato out of the skin into a bowl
Add chopped chorizo, sour cream, grated strong cheese (cheddar, crumbled blue, stilton, whatever you fancy), fresh thyme or chives, salt and pepper and mix well then fill the skins back up with the mixture.
 Top with more cheese
 Stick back in the oven until the cheese is melted and gooey and dig in.
Try dunking them in more sour cream, salsa or add some mustard.  They also make a perfect sharing platter for when you have friends over.

What do you add to your torpedo's?


  1. These look amazing!

    1. Thanks Becca, they are a bit of a decadent pleasure for me!