Skip to content
0.0 – 0 reviews •
| Level: |
Advanced |
| Total: |
3 hr 40 min |
| Active: |
1 hr 25 min |
| Yield: |
16 servings |
Ingredients
- 8 small Yukon gold potatoes
- Vegetable oil, for cooking
- Salt and pepper
- Chorizo Sausage, recipe follows
- Pimiento Cheese, recipe follows
- Store-bought crispy fried onions, for topping
- Cherry Bomb BBQ Sauce, recipe follows
- 2 diced jalapeños
- 2 dried guajillo chiles, soaked in water for 2 to 3 hours
- 1 dried California chile, soaked in water for 2 to 3 hours
- 1 1/2 ounces cider vinegar
- 1 pound ground pork
- 2 teaspoons minced garlic
- 1 1/2 teaspoons smoked paprika
- 1 1/2 teaspoons crushed red pepper
- 1 teaspoon oregano
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon kosher salt
- 1/4 teaspoon allspice
- 1/4 teaspoon ground coriander
- 1/4 teaspoon dried thyme
- 1/8 teaspoon marjoram
- 8 ounces cream cheese, softened
- 4 ounces drained and diced pimientos
- 2 cups shredded Cheddar
- 1/2 cup mayonnaise
- 1/4 cup crumbled cooked bacon
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
- 1/2 teaspoon minced jalapeño
- 2 cups frozen tart cherries
- 1 cup ginger ale
- 7 ounces cherry preserves
- 4 ounces canned chipotle peppers in adobo sauce
- 1/2 cup ketchup
- 1/4 cup cider vinegar
Instructions
- Preheat the oven to 400 degrees F.
- Prep the potatoes by rinsing off thoroughly, then patting dry.
- Lightly coat the potatoes with the oil, then space evenly on a cookie sheet and par-bake until fork-tender, 35 to 45 minutes. Let cool to room temperature. (Leave the oven on.)
- Slice the potatoes in half lengthwise and, using a tablespoon, scoop out a “bowl” in each half. Lightly coat the potato boats with oil and sprinkle with salt and pepper. Return the potatoes to the oven and bake until golden brown and slightly crispy, 10 to 15 minutes. Allow to cool thoroughly before handling.
- Meanwhile, in a large skillet on the stovetop, fry the Chorizo Sausage. Drain on a paper towel and set aside.
- Fill the potato boats with about 1 tablespoon of Pimiento Cheese each followed by 1 tablespoon chorizo each. Top with the fried onions and Cherry Bomb Sauce, then garnish with the jalapeños.
- Drain the chiles and remove the stems (reserve the chile water). Add the chiles and vinegar to a blender and purée. If too thick, continue to blend, adding the reserved chile water a little at a time. Mix the purée with the pork, garlic, smoked paprika, crushed red pepper, oregano, black pepper, cumin, garlic, salt, allspice, coriander, thyme and marjoram.
- Using a hand mixer or stand mixer, combine the cream cheese, pimientos, Cheddar, mayonnaise, bacon, cayenne, granulated garlic, granulated onion and jalapeño in a large bowl and mix thoroughly. (Be sure to start on low speed at first, gradually increasing speed until the mixture is fluffy and the Cheddar is broken down and completely incorporated.)
- Add the cherries, ginger ale, cherry preserves, chipotles in adobo, ketchup and vinegar to a small saucepan on high heat. Bring to a boil and reduce the heat to medium-low. Continue to simmer until the skins on the cherries are broken down, 20 to 30 minutes. Remove from the heat and transfer to a blender. Blend on high speed until the mixture is completely puréed. Allow to cool to room temperature before storing in the refrigerator.
