Sancho Panza Spuds
Transform your dinner table with the bold, Spanish-inspired flavors of Sancho Panza Spuds! These loaded baked potatoes are elevated with crispy Spanish chorizo, creamy Manchego cheese, and a sprinkle of smoked paprika for a smoky, savory twist. The fluffy potato filling is mashed with garlic-infused butter, creating an irresistible combination of textures and flavors. Perfectly baked twice for a golden, bubbly finish, these spuds are garnished with fresh parsley and a dollop of sour cream for a touch of freshness. Easy to prepare and irresistibly satisfying, this recipe makes for a show-stopping side dish or a hearty main course. Ideal for fans of Spanish cuisine, these Sancho Panza Spuds are your passport to a flavor-packed dinner adventure!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large Russet potatoes
- 200 grams Spanish chorizo
- 100 grams Manchego cheese
- 2 tablespoons Extra virgin olive oil
- 2 minced Garlic cloves
- 1 teaspoon Smoked paprika
- 2 tablespoons Fresh parsley
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Butter
- 4 tablespoons Sour cream (optional, for serving)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Wash and scrub the potatoes thoroughly. Poke each potato a few times with a fork to allow steam to escape during baking.
Rub the outside of each potato with 1 tablespoon of olive oil and sprinkle lightly with salt.
Place the potatoes on the prepared baking sheet and bake for about 45 minutes, or until tender when pierced with a fork.
While the potatoes bake, dice the chorizo into small pieces.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced chorizo and cook for 5-7 minutes, stirring occasionally, until crispy. Remove the chorizo from the pan and set aside.
In the same skillet, melt the butter over low heat. Add the minced garlic and smoked paprika, stirring for 1 minute until fragrant. Remove from heat.
Once the potatoes are baked, let them cool enough to handle. Slice each potato in half lengthwise and carefully scoop out the flesh into a mixing bowl, leaving a thin shell of potato for structure.
Mash the scooped-out potato flesh with the garlic-butter mixture, cooked chorizo, grated Manchego cheese, salt, and black pepper until well combined.
Spoon the mixture back into the potato shells, dividing evenly. Return the stuffed potatoes to the baking sheet.
Bake the stuffed potatoes for another 10 minutes, or until the tops are golden and bubbly.
Remove from the oven and garnish with freshly chopped parsley. Serve warm, optionally with a dollop of sour cream on top.
Nutrition Facts
Calories |
3148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.3 g | 230% | |
| Saturated Fat | 80.1 g | 400% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 5742 mg | 250% | |
| Total Carbohydrate | 270.0 g | 98% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 16.4 g | ||
| Protein | 113.0 g | 226% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1033 mg | 79% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 6981 mg | 149% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
