How to make
Boil the potatoes in slightly salted water for about 15-16 minutes. They should be semi-cooked, not overcooked and soft. Cool them and cut them in half without peeling them.
Carve out the inside with a spoon. If you notice that they are still very hard and the inside is difficult to separate, boil them again briefly in boiling water.
Peel the chorizo from its skin and put it in a bowl. If you want, set aside slices of it before peeling it. You can then place them on each potato.
Add the cream, chopped parsley, the carved out part of the potato and black pepper to the chorizo minced meat.
Mash everything into a smooth paste and fill the carved out potatoes with it. Add a piece of whole chorizo, if you have set any aside.
Bake them for 10-12 minutes in a preheated oven at 200 degrees, then remove the baking pan, sprinkle them with grated cheese and place it back for a few more minutes, so that it can melt or form a crispy crust - whatever you prefer.
Serve the stuffed potatoes warm and sprinkled with more fresh chopped parsley.
Enjoy your meal!
