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!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.

Step 2

Wash and scrub the potatoes thoroughly. Poke each potato a few times with a fork to allow steam to escape during baking.

Step 3

Rub the outside of each potato with 1 tablespoon of olive oil and sprinkle lightly with salt.

Step 4

Place the potatoes on the prepared baking sheet and bake for about 45 minutes, or until tender when pierced with a fork.

Step 5

While the potatoes bake, dice the chorizo into small pieces.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Mash the scooped-out potato flesh with the garlic-butter mixture, cooked chorizo, grated Manchego cheese, salt, and black pepper until well combined.

Step 10

Spoon the mixture back into the potato shells, dividing evenly. Return the stuffed potatoes to the baking sheet.

Step 11

Bake the stuffed potatoes for another 10 minutes, or until the tops are golden and bubbly.

Step 12

Remove from the oven and garnish with freshly chopped parsley. Serve warm, optionally with a dollop of sour cream on top.

Nutrition Facts

Serving size	(1638.0g)

Amount per serving	% Daily Value*
Calories	3147.5

Total Fat 179.3g	0%
Saturated Fat 80.1g	0%
Polyunsaturated Fat 0.7g
Cholesterol 380.8mg	0%
Sodium 5742.2mg	0%
Total Carbohydrate 270.0g	0%
Dietary Fiber 22.3g	0%
Total Sugars 16.4g
Protein 113.0g	0%

Vitamin D 4.5IU	0%
Calcium 1033.4mg	0%
Iron 19.5mg	0%
Potassium 6981.1mg	0%

*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.

Source of Calories

Fat: 51.3%

Protein: 14.4%

Carbs: 34.3%