Romesco and Manchego–Stuffed Baked Potatoes

Romesco and Manchego–Stuffed Baked Potatoes

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Romesco and Manchego–Stuffed Baked Potatoes
  • Romesco and Manchego–Stuffed Baked Potatoes
  • Romesco and Manchego–Stuffed Baked Potatoes
Romesco and Manchego–Stuffed Baked Potatoes

Romesco and Manchego–Stuffed Baked Potatoes

Cuisine

Portuguese

Recipe Description

Romesco, a Catalan sauce with tomato, capsicum (bell peppers) and nuts as its core ingredients, and manchego, a sheep’s milk cheese (often unpasteurised), are both from Spain, but they are common all over the Iberian Peninsula. In this recipe, romesco and manchego turn the humble spud into a baked potato of epic proportion. 

Prep Time 20 Minutes

Cooking Time

Difficulty Easy

Ingredient List

100 g (3½ oz) rock salt
12 medium roasting potatoes, skin on
150 g (5½ oz) manchego cheese, finely grated
Romesco sauce
2 red capsicums (bell peppers), whole
1 garlic clove
½ red onion, quartered
2 tablespoons grape seed oil
120 g (4½ oz) almonds, roughly chopped
60 g (2 oz) tomato paste
50 ml (1¾ fl oz) Pedro Ximenez vinegar or a nice red-wine vinegar
1 teaspoon paprika
½ teaspoon cayenne pepper
120 ml (4 fl oz) olive oil

Recipe Steps

Preheat the oven to 180°C (350°F). Scatter a roasting tray with the salt, top with the whole potatoes and bake in the oven for approximately 40 minutes. They should semi-dehydrate and go crisp. 

For the romesco, add the capsicum, garlic and onion to a roasting tin, drizzle with the oil and toss to coat. Roast in the oven at the same time as the potatoes. Once the vegetables are roasted, approximately 25 minutes – they should be coloured and collapsed – wait until they are cool enough to handle, then roughly chop, removing and discarding the seeds from the capsicum, and add to a blender. Add the remaining romesco ingredients, then blitz into a thick sauce. Taste and adjust seasoning.

Once the potatoes are roasted, cut them into circles, leaving the skin intact. Carefully remove the flesh and in a bowl mix the romesco through the potato, then place back in the potato skin circles on your plates. Scatter the manchego cheese on top and serve.

Sauce - Provided Pre-Prepared in the Atlas Box

Allergen Information

  • Nuts
  • Onion
  • Peanuts
  • Fish
  • Chilli
  • Wheat
  • Gluten
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