Spanish Spuds - cooking recipe

Ingredients

4 None large potatoes, scrubbed, brushed
1 None onion, finely chopped
1 None pepper, seeded, finely chopped
2 None garlic cloves, crushed
1 tbsp vegetable oil
2 None raw chorizo sausages, mince removed from casings (not the smoked and cured kind)
400 g can diced tomatoes
1 tsp smoked paprika
70 g thawed frozen peas
40 g cheddar cheese, grated
None None sour cream, chopped
None None parsley, salad, to serve

Preparation

Preheat oven to hot, 200\u00b0C./ 180\u00b0C. fan. Gas mark 6. Line an oven tray with foil.
Boil potatoes on high. Cook 15-20 minutes, until almost tender. Drain well.
Slice 1cm from top of each potato. Using a teaspoon, scoop out flesh (this can be used to make other patties), leaving a 1cm shell.
Saute onion, capsicum and garlic in oil 1-2 minutes, until onion is tender. Add chorizo mince and cook 4-5 minutes, breaking up lumps.
Stir in tomato and paprika. Simmer, uncovered, 5-6 minutes. Add peas and season to taste.
Arrange potatoes on tray. Spoon mixture into each. Sprinkle with cheese. Bake 10-15 minutes, until cheese melts and potatoes are hot. Serve topped with sour cream and parsley. Accompany with a side salad.