The Cork Baked Potato with Gubbeen Cheese & Chorizo

Cork Baked Potato
  • Cooking Time: 1 hour 10 minutes
  • Serves: 4
  • Allergens: mustard/ egg/ sulphites

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Description

This simple baked potato supper is elevated with the addition of warmed Irish Gubbeen Chorizo. An all round delicious simple supper that works in every season.

Ingredients

  • 4 Potatoes
  • Ballymaloe Mayo
  • 1 stick of Gubbeen Chorizo- diced and very gently pan fried in olive oil
  • 170g of Gubbeen cheese or grated cheddar
  • Salad Leaves
  • Ballymaloe French Dressing

Dietary Suitability

  • Gluten Free

Method

  1. Preheat your oven to 250* conventional. Place the spuds on the tray and skewer each, three times with a fork. Bake in the preheated oven for one hour or until a skewer comes out easily and without resistance.
  2. Pop on the grill just before the spuds are cooked.
  3. When the potatoes are cooked, carefully cut a cross in each. Force up the centre and fill each one with a tablespoon of Ballymaloe Mayo and top with lots of grated cheddar. Pop under the grill and once melted and bubbling place on a warm plate to spoon over the warmed diced chorizo and chorizo oil and finally a sprinkle of sea salt.
  4. Serve immediately with a simple green salad and Ballymaloe French Dressing.

  • Cooking Time: 1 hour 10 minutes
  • Serves: 4
  • Skill: Easy
  • Allergens: mustard/ egg/ sulphites

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0 / 5 0
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