| Level: | Easy |
| Total: | 55 min |
| Prep: | 10 min |
| Inactive: | 5 min |
| Cook: | 40 min |
| Yield: | 6 to 8 servings (40 skins) |
Ingredients
- 20 small new red potatoes
- 1 tablespoon vegetable oil
- 6 ounces Mexican chorizo, removed from casing
- 1/2 cup shredded Monterey Jack cheese
- 2 green onions, thinly sliced crosswise
- Sour cream, for serving
Instructions
- Heat the oven to 425 degrees F and arrange a rack in the upper third. Place potatoes on a baking sheet, drizzle with oil, season with salt, and toss to coat. Roast until potatoes are fork tender, about 30 minutes.
- Set potatoes aside until cool enough to handle. Meanwhile, heat a medium nonstick frying pan to medium heat and cook chorizo, stirring occasionally, until browned, about 5 minutes. Set aside.
- Slice potatoes in half and, using a melon baler or small spoon, scoop out most of the interior (leave about 1/4-inch of potato flesh). Divide chorizo among the skins and top with cheese. Bake until skins are warmed through and cheese is melted, about 5 minutes. Remove from oven, garnish with green onions, and pass sour cream on the side.
Nutrition Facts
| Calories | 185 |
| Total Fat | 12 grams |
| Saturated Fat | 4.5 grams |
| Cholesterol | 25 milligrams |
| Sodium | 303 milligrams |
| Carbohydrates | 10 grams |
| Dietary Fiber | 1 grams |
| Protein | 9 grams |
| Sugar | 1 grams |
Reviews
Can you make ahead and freeze?
Another awesome score on family dinner night!! My oldest son couldn’t stop nibbling on them while waiting on some sheet pan fajitas to finish cooking. I ran out of chorizo before potatoes, so a few only had cheese on top. They were a hit that way, too!
These little babies are a pain to make, but boy, are they good! Every time I make them for a party, they get inhaled super quick!
I made these for the second time to take to a party. They disappeared in a flash. The most difficult part of this recipe is taking the skin off the chorizo. I baked them in a deep dish pie plate. They fit perfectly. I just put the cheese over the top of all the potatoes and it melted in an around them. Gave recipe to two people from last night’s party. Enjoy.
These were fantastic. I baked them in mini muffin tin so they did not tip over.
Great recipe, perfect for parties and for my two year old son to munch on, since they are so small
Made these for a Party and they were great! I loved the idea of the recipe and will play around with the filling next time. The Chorizo was good, but I think the recipe would be just as good with spicy taco meat!! Fun party idea that I will use again!
do you throw scooped out potatoes or mix it in with meat
Everyone I’ve made these for loves them. I’ve used small youkon gold potatoes as well as the red. Everyone asks for the recipe or for me to make again and I love the original recipe. I put the scooped potatoe and leftover chorizo in a baking dish and top with cheese, freeze and have it another time. I bake and top with sliced green onions and serve with sour cream. I’ve also served the leftovers for breakfast with huevos rancheros. So good!
I made these for our Super Bowl party and everyone loved them. A little labor intensive but not bad. I agree with one of the other reviewers that you could fill these with anything. Although I liked these, the chorizo was a little too greasy for me. Next time I think I’ll try ground beef and spice it up with some chipotle and chili.