Prepare the chorizo

• Peel the chorizo and cut it into small chunks, or tear it apart by hand.
• Remove the outer skin.

Render the chorizo fat

• Place the chorizo chunks in a cold pan and cook slowly over low heat to render out the spicy red fat.
• Separate the crispy chorizo chunks from the rendered fat.

Whip the cream cheese filling

• Pour the rendered chorizo fat into a bowl with the cream cheese.
• Whip together until you get a smooth amber-golden cream.

Fill the potatoes

• Split the baked jacket potatoes and add a knob of butter to each.
• Fill with the crispy chorizo chunks and mix together.
• Slather plenty of the cream cheese filling on top.

Finish and serve

• Scatter over extra chopped parsley and a squeeze of lemon.
• Serve immediately.