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Baked Potatoes with Chorizo, Red Capsicum & Tomato Ragu

PREP TIME: 15 min

COOKING TIME: 40 min

SERVES: 4

INGREDIENTS

4 large Spud Lite potatoes
2 teaspoons olive oil
1 red onion, chopped
2 cloves garlic, chopped
1 small red capsicum, deseeded & diced
1 chorizo, diced
400g tinned cherry tomatoes
Salt flakes and freshly ground black pepper
2 tablespoons parsley, chopped
¼ cup crumbled feta

METHOD

Preheat oven to 200°C (180°C fan-forced).

Place potatoes in preheated oven for 40 minutes.

Heat olive oil in a saute pan over a low heat. Add onion, garlic, capsicum and chorizo, stirring to combine. Cover and cook for 10 minutes or until onion is tender.

Add tomatoes and stir until combined. Increase heat to medium and cook for 10 minutes or until mixture reduces by a third. Add half the chopped parsley, salt and pepper, stirring to combine.

Remove potatoes from oven, cut an incision in the top and spoon the chorizo, red capsicum and tomato ragu on top.

To serve, sprinkle over crumbled feta and remaining chopped parsley.

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Spudlite
Johns Rd,
Virginia SA 5120
(08) 8380 9096

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