Spanish Spuds

• 4 None large potatoes, scrubbed, brushed
• 1 None onion, finely chopped
• 1 None pepper, seeded, finely chopped
• 2 None garlic cloves, crushed
• 1 tbsp vegetable oil
• 2 None raw chorizo sausages, mince removed from casings (not the smoked and cured kind)
• 400 g can diced tomatoes
• 1 tsp smoked paprika
• 70 g thawed frozen peas
• 40 g cheddar cheese, grated
• None None sour cream, chopped
• None None parsley, salad, to serve

1. Preheat oven to hot, 200u0b0C./ 180u0b0C. fan. Gas mark 6. Line an oven tray with foil.
2. Boil potatoes on high. Cook 15-20 minutes, until almost tender. Drain well.
3. Slice 1cm from top of each potato. Using a teaspoon, scoop out flesh (this can be used to make other patties), leaving a 1cm shell.
4. Saute onion, capsicum and garlic in oil 1-2 minutes, until onion is tender. Add chorizo mince and cook 4-5 minutes, breaking up lumps.
5. Stir in tomato and paprika. Simmer, uncovered, 5-6 minutes. Add peas and season to taste.
6. Arrange potatoes on tray. Spoon mixture into each. Sprinkle with cheese. Bake 10-15 minutes, until cheese melts and potatoes are hot. Serve topped with sour cream and parsley. Accompany with a side salad.

potatoes, onion, pepper, garlic, vegetable oil, chorizo sausages, tomatoes, paprika, frozen peas, cheddar cheese, sour cream, parsley

Taken from recipes-plus.com/api/v2.0/recipes/31688 (may not work)