Chorizo And Potato Stuffed Onions

1. 1

   Cook the potatoes in boiling salted water for 20 mins. Drain. Cook the onions in boiling salted water for 15 mins. Drain.

2. 2

   Meanwhile, heat 1 tbsp oil in a pan, add the chorizo and saute for 5 mins. Set aside. Preheat the oven to 400u00b0F.

3. 3

   Remove the middle layers of the onion and finely chop. Heat the remaining oil in a saucepan. Add the chopped onion and saute for 5 mins. Add the tomatoes and stock to the pan. Add half the thyme leaves and season with salt and freshly ground black pepper. Bring to a simmer, stirring, then transfer to a baking dish.

4. 4

   Add the nutmeg, milk, butter and cheese to the potatoes. Mash until creamy. Stir in chorizo and most of the remaining chopped thyme leaves.

5. 5

   Fill the onions with the mash and nestle into the tomato sauce. Bake for 45 mins. Sprinkle the remaining thyme leaves on top. Garnish with the reserved thyme sprigs.

* Per serving · 4 servings · Values may vary.