Potato Skin Bites with Chorizo

Adapted via FoodNetwork
Serves: 8 to 10 (yields 40 skins)

♦ 20 small new red potatoes
♦ 1 tbsp vegetable oil
♦ 6 ounces Mexican chorizo
♦ 1/2 cup shredded Monterey Jack cheese
♦ 2 green onions, thinly sliced crosswise
♦ Sour cream, for serving

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.

Halve the chorizo, and use a paring knife to remove the casings from the exterior. Heat a medium nonstick frying pan to medium heat and cook chorizo, breaking it into pieces using your spoon, until browned (anywhere from 5 to 8 minutes). Place onto a plate, leaving behind any grease in the pan.

Slice potatoes in half and, using a melon baler or teaspoon measure, scoop out most of the pulp (leave about 1/4-inch of potato flesh, depending on the size of the potato). Divide chorizo among the skins and top with cheese. Bake until the skins are warmed through and cheese is melted, about 5 minutes. Remove from oven, garnish with green onions, and serve with sour cream on the side.

To read more about this dish and my musical pairing, click HERE.

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