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Baked Potato Skins With Chorizo


I like baking these potato skins for my kids. The potato skins are lightly crisp and the Chorizo mixtures provide the right amount of saltiness that is needed. I had used both Monterey Jack Cheese and Cheddar Cheese for the topping. As usual, you can substitute with other cheese of your choice. Well, my kids enjoyed it so much that they have asked me to bake some again next weekend!


Baked Potato Skins With Chorizo
(Printable Recipe)

Ingredients

8 Medium Russet Potatoes, scrubbed
2 Tbsp Canola Oil
1 (160 g) Chorizo, sliced and halved
1 Medium Yellow Onion, chopped
1 Tbsp Olive Oil
200 g Grated Mixed Cheese (Monterey and Cheddar)
Sour Cream
Chopped Scallions
Freshly Ground Black Pepper
Smoked Paprika

Method

Preheat the oven to 400˚F.

Place the potatoes on a large baking tray. Bake the potatoes for 45 to an hour, or until softened. Remove from the oven and let the potatoes cool slightly.

In a skillet over medium heat, heat the olive oil and cook the Chorizo for about 2 to 3 minutes. Toss in the chopped onion and continue to cook until the Chorizo and onions are golden brown in color. Set aside.

Cut each potato in half and scoop out the flesh and leaving about ¼ inch of the potato skin.

Brush the potato inside out with canola oil. Then bake in the oven for about 8 to 10 minutes on each side until they are crisp. Remove from the oven and let cool slightly.

Turn the oven to 450˚F.

Divide the Chorizo and cheese equally on top of each crisp potato skin and top with some freshly ground black pepper.

Bake the potatoes for about 8 to 10 minutes. Serve the potatoes with a dollop of sour cream, chopped scallions and sprinkle with some smoked paprika. Serve immediately.

Comments

  1. oh my, this looks so good. the presentation of the food is lovely too, the skin being the cup...

    ReplyDelete
  2. Oh am I glad that I found you through Lori's blog. Family trees may contain nuts.

    It's only just before 7 am Sunday, and now I am craving those yummy baked potato skins. Life is good.

    Looking forward to reading more of your great recipes.

    Jen

    ReplyDelete
  3. Ooh baby ~ that's right up my alley and making me very, very hungry.

    ReplyDelete
  4. What a great idea. I have some homemade chorizo in my freezer that needed a creative recipe to be defrosted for.

    ReplyDelete
  5. Oh ya, just one more way for me to eat potatoes. This one will also go into my hubbies repertoire for up at the cabin. I teach him everything he knows about cooking. Thanks for making me look good.

    ReplyDelete
  6. these look fantastic, but i wouldn't necessarily think of them as being kid friendly. your kids must be pretty good easters.

    ReplyDelete
  7. these look amazing! i just want to dive in to taste them. love your photography also!

    ReplyDelete
  8. Looks completely delicious. The photo is superb as well. Bravo.

    ReplyDelete

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