Patatas Rellenas Modernas (Spanish Stuffed Potatoes)
Why this recipe works
- Layered savoury flavour: Chorizo releases its paprika-rich fat into the onion, creating a deeply savoury filling without needing a long cook.
- Crisp edges, fluffy centre: Baking the potatoes first gives dry skins and light interiors, while the second bake crisps the filled tops.
- Hearty but balanced: Fluffy potato, smoky sausage and melted Manchego make the dish satisfying, while smoked paprika keeps the flavour distinctly warm and savoury.
- Useful for prep: The potatoes can be cooled, stored and reheated well, making them practical for entertaining or planned leftovers.
Get the most out of this recipe
Ingredient notes
- Use floury potatoes: Russet-style potatoes work well because they bake up fluffy and mash smoothly while the skins stay sturdy enough to refill.
- Choose firm cooking chorizo: Spanish chorizo with good paprika flavour gives the filling its smoky depth and colours the onion as it cooks.
- Manchego adds nuttiness: Manchego melts into a savoury, lightly browned topping with a distinctive sheep’s milk richness.
Texture tips
- Bake until fully tender: The first bake is key: the potatoes should be soft all the way through so the filling mashes light rather than dense.
- Adjust the filling gently: If the potato mixture feels dry, add a small drizzle more olive oil until it looks creamy but still holds its shape.
- Give the tops time to brown: The second bake should melt the cheese and crisp the edges; stop once the topping is golden rather than letting the filling dry out.
Make-ahead tips
- Prepare before the final bake: The potatoes can be baked, filled and chilled, then finished in the oven when needed.
- Reheat until piping hot: Warm on a baking tray at 180°C (355°F) until hot through, covering loosely if the cheese browns too quickly.
- Freeze after filling: Cool completely, wrap well and freeze; thaw before reheating for the best texture.
Serving ideas
- Serve with simple greens: A crisp salad, garlicky greens or roasted vegetables balance the richness of the chorizo and cheese.
- Add a cooling sauce: A spoonful of aioli, yoghurt sauce or lightly dressed herbs works well if serving them as part of a tapas-style spread.
- Finish with paprika: A final dusting of smoked paprika reinforces the chorizo flavour and gives the tops a warm Spanish-style colour.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 200°C (390°F). Scrub the potatoes, prick them all over with a fork, then rub with 1 tbsp olive oil and about half the fine sea salt. Bake on a tray for 60 to 70 minutes, until a knife slides in easily.
- Meanwhile, peel and finely dice the onion. Dice the chorizo into small pieces. Grate the Manchego cheese.
- Warm 1 tbsp olive oil in a frying pan over a medium heat. Fry the chorizo for 3 to 4 minutes until it releases its fat and starts to colour, then add the onion and cook for 6 to 8 minutes until soft and golden. Take off the heat.
- When the potatoes are cool enough to handle, halve them lengthways. Scoop the centres into a bowl, leaving a sturdy shell so the skins hold their shape. Add the remaining olive oil, remaining fine sea salt, black pepper, and most of the smoked paprika, then mash until mostly smooth.
- Fold the chorizo and onion mixture into the potato. Spoon the filling back into the potato skins, mounding it slightly. Top with the Manchego.
- Return the stuffed potatoes to the oven and bake for 12 to 15 minutes, until the cheese is melted and the tops are crisp at the edges. Finish with the remaining smoked paprika and serve hot.
Recipe notes
Tips
- For the best texture, bake the potatoes until the skins feel dry and the centres are fluffy, not waxy.
- If the filling seems dry, add a small drizzle more olive oil and mash again until it looks creamy but still holds its shape.
- If serving to anyone who is pregnant, elderly, or immunocompromised, make sure the potatoes are served piping hot.
Substitutions
- Replace Spanish chorizo with smoked chicken sausage for a lighter, less fatty filling.
- Replace Manchego cheese with gruyere-cheese for a similarly nutty, well-melting topping.
- Replace olive oil with ghee for a richer, more buttery flavour.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a covered container. Reheat on a baking tray at 180°C (355°F) for 15 to 20 minutes until piping hot; cover loosely if the tops brown too quickly. Freeze well-wrapped for up to 2 months and reheat from thawed as above.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 35min (25min active)
- Difficulty: Medium
- Cuisine: Spanish
-
Allergens:
Milk
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