Preheat oven to 200C.

Peel and cube the potatoes.

Place the cubed potatoes on a large baking tray.

Drizzle the potatoes with olive oil.

Bake the potatoes for 30-45 minutes, or until tender and crisp.

While the potatoes are baking, finely chop the onion.

Crush the garlic cloves.

Slice the Mexican chorizo salami.

Heat a frypan over medium heat.

Sauté the chopped onion and crushed garlic until softened.

Add the sliced chorizo to the frypan and stir for about 1 minute, until slightly colored.

Pour the white wine into the frypan and cook until evaporated.

Reduce the heat to low.

Add the sweet chilli sauce and canned tomatoes to the frypan.

Simmer the sauce for 10 minutes, or until slightly thickened.

Whisk the cubed Philadelphia cream cheese into the sauce until fully combined and warmed through.

Place the baked potatoes in a bowl.

Place the spicy sauce in a separate bowl.

Serve the potatoes with the spicy sauce immediately.