For a rich, savoury twist, crisp chorizo and cream cheese make the ultimate indulgent filling, says Poppy O'Toole, spud queen and author of The Actually Delicious Slow Cooker. She starts by frying chopped chorizo in a dry pan until it releases its oil, then stirs half the meat and its fat through some cream cheese. Butter up your jacket potato, top with a big spoonful of the chorizo cream cheese, and sprinkle the rest of the fried chorizo on top for a satisfying, flavour-packed meal.
Gary Foulkes, executive chef at Cornus in London, suggests that jacket spud fillings need a bit of richness, which is why cheese works well. He describes two ways to prepare cowboy beans: the cheffy approach or a quick method using canned BBQ beans enhanced with sausage, bacon, peppers, and cheese, affirming that flavor complexity can be easily achieved.
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