Ingredients

  • 6 yellow fleshed small potatoes
  • 30 ml (2 tablespoons) of olive oil
  • Salt and pepper up to taste
  • 125 ml (½ cup) of marinara sauce
  • ½ chopped onion or ¼ package of sliced leeks
  • 250 ml (1 cup) of diced chorizo
  • 250 ml (1 cup) of grated pizza mozzarella cheese
  • 30 ml (2 tablespoons) of minced basil
LeeksFind our bag in yourlocal grocery store

Preparation

  • Preheat oven at 205 ºC (405 ºF).
  • Wash potatoes and slice in two on its lenght.
  • With a melon baller, remove a small quantity of flesh in each halfs of potatoes.
  • Lightly slice potatoes base to make it stand still on the plate. Brush with oil tops and unders of potatoes. Set on a baking sheet covered with parchment paper, the hollow part on top. Season.
  • Oven bake for 25 to 30 minutes, take care to keep the flesh lightly crispy.
  • Remove from oven and garnish peels with marinara sauce, onion or sliced leeks, chorizo and mozzarella.
  • Set back in the oven and continue cooking 5 to 6 minutes.
  • Remove from oven and spread with basil.

Chef's notes

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