Chorizo and Butterbean Baked Potatoes

These hearty baked potatoes topped with a savory chorizo and butterbean stew make for a satisfying and budget-friendly midweek meal.

Nutritional Information (per serving):

• Calories: 469 kcal
• Protein: 25g
• Carbohydrates: 47g (of which 10g sugars)
• Fat: 17g (of which 6g saturates)
• Fibre: 12g
• Salt: 1.8g

Ingredients:

• 4 baking potatoes (200g/7oz each)
• 200g/7oz cooking chorizo, sliced
• 2 x 400g tins chopped tomatoes with onion and garlic
• 2 x 400g tins butter beans, drained
• 50g/1¾oz fresh basil leaves, roughly chopped (optional)
• Salt and freshly ground black pepper

Method:

1. Prepare the Potatoes:
   • Preheat the oven to 220°C/200°C Fan/Gas 7.
   • Prick the potatoes all over with a fork and microwave on high for 5–6 minutes. Season well with salt. Bake for 10–15 minutes, or until tender. (If you don’t have a microwave, bake the potatoes for 1 hour at 220°C/200°C Fan/Gas 7.)
2. Make the Chorizo and Butterbean Stew:
   • Dry-fry the chorizo in a large saucepan over medium heat for 4–5 minutes, or until lightly browned.
   • Stir in the chopped tomatoes and butter beans. Bring to a boil.
   • Reduce the heat to medium and cook for 12–15 minutes, or until slightly thickened, stirring often. Season with salt and pepper to taste. Stir in the basil, if using.
3. Serve:
   • Slice the baked potatoes open and fluff the insides with a fork. Spoon the chorizo and butterbean stew over the potatoes.

Enjoy your hearty and comforting meal!