• 2 large sweet potatoes, scrubbed
  • 100ml soured cream
  • 50g feta, crumbled
  • 4 slices from a jar pickled jalapeños, chopped
  • chopped to make 2 tbsp coriander
  • 4 slices from a deli pack chorizo, cut into strips
  • a handful watercress, to serve


  • STEP 1

    Step 1

    Heat the oven to 200C/fan 180C/gas 6. Prick the potatoes all over with a fork then bake for about 45 minutes, or until tender.

  • STEP 2

    Step 2

    While the potatoes are baking, whizz the soured cream and feta in a small food processor (or mash together really well in a bowl). Stir in the jalapeños and coriander. Fry the chorizo in a dry frying pan until crisp.

  • STEP 3

    Step 3

    Split the potatoes and divide the feta cream between them. Sprinkle over the crisp chorizo and serve with watercress.


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