Smoked Knockanore & Gubbeen Chorizo Baked Potato Recipe 

Potatoes and cheese are a brilliant combination but when you throw in the smokiness of Eamonn’s cheese and Fingal Ferguson’s chorizo you’ve got one of the tastiest supper dishes imaginable. These baked potatoes take a bit of time but most of it is oven time rather than slaving-over-a-hotdish preparation time. 

Serves 4 as a main or 8 as a side 

Ingredients:

4 large Rooster potatoes, cleaned but unpeeled 

olive oil 

salt 

a knob of butter 

120g Gubbeen chorizo, cut into small pieces 

2 large shallots, peeled and finely sliced 

100g crème fraîche 

1 teaspoon Dijon mustard 

200g Oakwood Smoked Knockanore 

Method: 

Preheat the oven to 180°C. 

Rub the outsides of the Roosters with olive oil and a little salt. 

Slice them into oval halves. Place them on a roasting tray and bake them for up to an hour until the skins are crisp and the insides are soft. 

While they’re roasting, melt the butter in a frying pan over a medium heat and fry the chorizo until crispy. Remove the chorizo from the pan with a slotted spoon and set aside. 

Turn the heat right down, add the shallots to the chorizo oil and butter in the pan and fry slowly until they are golden and melting, for up to 15 minutes. 

Turn off the heat and return the chorizo to the pan. Stir in the crème fraîche and mustard and grate in 150g of the cheese. 

When the potatoes are cooked, scoop out some of the flesh, leaving a good thick shell of skin and flesh behind. Mix the cooked potato with the chorizo and cheese mixture and then spoon it back into the potato skin shells. 

Sprinkle the last of the cheese over the top of your stuffed shells, return to the oven and bake for 15–20 minutes, until the cheese is crispy and brown on top.