Chorizo and Queso Loaded Potato Skins
Chorizo and Queso Loaded Potato Skins
Ingredients
For the Potatoes
- 4 russet potatoes, medium-sized
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Chorizo and Queso Filling
- 1/2 pound Mexican chorizo, casings removed
- 1 cup queso blanco, shredded or crumbled
- 1/4 cup milk, whole or 2%
- 2 green onions, thinly sliced, white and green parts separated
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon kosher salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
For Topping and Garnish
- 1 cup Monterey Jack cheese, shredded
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/2 cup sour cream, for serving
- 1 jalapeño, thinly sliced, optional
Instructions
- 1
Preheat your oven to 400°F. Thoroughly wash and scrub the russet potatoes. Pierce each potato several times with a fork.
⏱️ 5 min•🌡️ 400
- 2
Rub the potatoes with olive oil, then sprinkle evenly with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Place them directly on the oven rack and bake for 45 to 60 minutes, or until they are tender when squeezed.
⏱️ 60 min•🌡️ 400
- 3
While the potatoes are baking, cook the chorizo. In a large skillet over medium heat, crumble the Mexican chorizo (casings removed) and cook, breaking it up with a spoon, until browned and cooked through, about 8 to 10 minutes. Drain off any excess grease and set aside.
⏱️ 10 min
- 4
Once the potatoes are done, carefully remove them from the oven and let them cool slightly for about 5 minutes until they are cool enough to handle. Slice each potato in half lengthwise.
⏱️ 5 min
- 5
Using a spoon, carefully scoop out the potato flesh into a large mixing bowl, leaving about a 1/4-inch border of potato attached to the skin to maintain structural integrity. Mash the scooped-out potato flesh.
⏱️ 10 min
- 6
To the mashed potatoes, add the cooked chorizo, 1 cup of shredded queso blanco, milk, the white parts of the sliced green onions, garlic powder, cumin, chili powder, 1/4 teaspoon of kosher salt, and 1/8 teaspoon of black pepper. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min
- 7
Carefully spoon the chorizo and potato mixture back into the potato skins, mounding it slightly. Place the filled potato skins on a baking sheet.
⏱️ 5 min
- 8
Sprinkle the tops of the filled potato skins evenly with 1 cup of shredded Monterey Jack cheese. Return the baking sheet to the oven and bake for an additional 15 to 20 minutes, or until the cheese is melted and bubbly and the skins are lightly crisped.
⏱️ 20 min•🌡️ 375
- 9
Remove from the oven. Garnish with the green parts of the sliced green onions, chopped fresh cilantro, and optional jalapeño slices. Serve hot with a dollop of sour cream on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chorizo and Queso Loaded Potato Skins
Ingredients
For the Potatoes
- 4 russet potatoes, medium-sized
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Chorizo and Queso Filling
- 1/2 pound Mexican chorizo, casings removed
- 1 cup queso blanco, shredded or crumbled
- 1/4 cup milk, whole or 2%
- 2 green onions, thinly sliced, white and green parts separated
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon kosher salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
For Topping and Garnish
- 1 cup Monterey Jack cheese, shredded
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/2 cup sour cream, for serving
- 1 jalapeño, thinly sliced, optional
Instructions
- 1
Preheat your oven to 400°F. Thoroughly wash and scrub the russet potatoes. Pierce each potato several times with a fork.
⏱️ 5 min•🌡️ 400 - 2
Rub the potatoes with olive oil, then sprinkle evenly with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Place them directly on the oven rack and bake for 45 to 60 minutes, or until they are tender when squeezed.
⏱️ 60 min•🌡️ 400 - 3
While the potatoes are baking, cook the chorizo. In a large skillet over medium heat, crumble the Mexican chorizo (casings removed) and cook, breaking it up with a spoon, until browned and cooked through, about 8 to 10 minutes. Drain off any excess grease and set aside.
⏱️ 10 min - 4
Once the potatoes are done, carefully remove them from the oven and let them cool slightly for about 5 minutes until they are cool enough to handle. Slice each potato in half lengthwise.
⏱️ 5 min - 5
Using a spoon, carefully scoop out the potato flesh into a large mixing bowl, leaving about a 1/4-inch border of potato attached to the skin to maintain structural integrity. Mash the scooped-out potato flesh.
⏱️ 10 min - 6
To the mashed potatoes, add the cooked chorizo, 1 cup of shredded queso blanco, milk, the white parts of the sliced green onions, garlic powder, cumin, chili powder, 1/4 teaspoon of kosher salt, and 1/8 teaspoon of black pepper. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min - 7
Carefully spoon the chorizo and potato mixture back into the potato skins, mounding it slightly. Place the filled potato skins on a baking sheet.
⏱️ 5 min - 8
Sprinkle the tops of the filled potato skins evenly with 1 cup of shredded Monterey Jack cheese. Return the baking sheet to the oven and bake for an additional 15 to 20 minutes, or until the cheese is melted and bubbly and the skins are lightly crisped.
⏱️ 20 min•🌡️ 375 - 9
Remove from the oven. Garnish with the green parts of the sliced green onions, chopped fresh cilantro, and optional jalapeño slices. Serve hot with a dollop of sour cream on the side.
⏱️ 5 min