Ingredients

The following ingredients have 16 Servings
  • 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)

Instruction

  • 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.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!