Chorizo and Cheddar Potato Skins

Chorizo and Cheddar Potato Skins

A few weeks ago in my newsletter, I shared Ten Ways to Add Chorizo to Any Meal. Meet lucky number 11: Chorizo and Cheddar Potato Skins.

Potato skins are a food you might bypass making at home, especially given their more famous sister spud—the rich and creamy twice-baked potato. But if crispy, crunchy, and oozing with chorizo and cheese is your thing, then look no further than these no-fuss skins as your new go-to appetizer or anytime snack.

I’ve left the door wide open for customization. Pick your level of heat when it comes to mild versus spicy chorizo, and feel free to sub Monterey jack for cheddar. And now, let the scooping and stuffing begin!

Potato Skins

Potato Skins

Sauteed Chorizo

Chorizo and Cheddar Potato Skins

Chorizo and Cheddar Potato Skins

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Chorizo and Cheddar Potato Skins

Yield: 16 potato skins

Prep Time: 30 min

Cook Time: 1 hr 10 min

Ingredients:

8 russet potatoes, scrubbed and dried
2 Tablespoons unsalted butter, melted
1 pound raw chorizo, casing removed
2 cups shredded cheddar cheese
Sour cream, for garnish
Chopped scallions, green parts only, for garnish

Directions:

Preheat oven to 400ºF.

Pierce potatoes several times with fork then place them directly on the oven rack and bake them for about 50 minutes, or until they’re easily pierced with a knife.

Remove the potatoes from the oven and transfer them to a rack to cool. Set the oven to broil.

Once the potatoes are cool enough to handle, slice them in half length-wise and use a spoon to scoop out the flesh, leaving about a 1/4-inch ring around each potato. (Reserve flesh for another use, such as gnocchi or mashed potatoes.)

Brush both sides of the potato skins with melted butter and season with salt and pepper. Position the skins, skin side up, on a cookie sheet. Broil for 2 minutes, flip, then broil an additional 2 minutes. (Watch the skins carefully to ensure they don’t burn.) Remove the skins from the oven.

Sauté the chorizo in a large, non-stick frying pan set over medium-low heat, using a wooden spatula or spoon to break it up into smaller pieces, for about 10 minutes or until it’s fully cooked. Use a slotted spoon to portion out the cooked chorizo into the prepared potato skins. Top each potato skin with 2 tablespoons cheese and broil for 4 to 5 minutes, or until the cheese has fully melted.

Remove the potato skins from the oven and garnish with sour cream and chopped chives. Serve immediately.

Recipe technique adapted from Chow.

      

14 Responses to “Chorizo and Cheddar Potato Skins”

  1. #
    1
    shelly (cookies and cups) — June 20, 2012 at 8:21 am

    Yes please! I am a potato skin girl..love the chorizo!

  2. #
    2
    Alison @ Ingredients, Inc. — June 20, 2012 at 9:19 am

    yum! Love chorizo too and especially in these! Just pinned them

  3. #
    3
    Bev @ Bev Cooks — June 20, 2012 at 10:02 am

    THIS needs to be traveling down my esophagus.

  4. #
    4
    JulieD — June 20, 2012 at 11:53 pm

    I need more potato skins in my life. This look amazing, kelly!

  5. #
    5
    Ann — June 21, 2012 at 12:48 am

    When I saw this on Instagram, I was floored…what a BRILLIANT idea to put chorizo in twice baked potatoes! YUM, YUM!

  6. #
    6
    Jennifer | Mother Thyme — June 21, 2012 at 12:04 pm

    I would have never thought of adding chorizo to potato skins! Great idea!

  7. #
    7
    Rina I Fox In An Apron — June 21, 2012 at 11:21 pm

    I don’t cook potatoes as often as I should but this is looking very encouraging…

  8. #
    8
    Jenny @ BAKE — June 25, 2012 at 9:33 am

    If I had my way (read if I had a super metabolism) I would eat chorizo everyday, it’s so delicious! these look incredible!

  9. #
    9
    Jen — June 26, 2012 at 12:51 am

    Now I am SO wanting some of these as a late night snack!!

  10. #
    10
    Katie H. — December 25, 2012 at 6:04 pm

    Made these for Christmas brunch. Delicious. Everyone loved them and they were super easy to make… baked potatoes a few days in advance and assembled the day of… very very good.

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