Chorizo and Cheddar Potato Skins
Makes: 16
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
BEER PAIRING
Pair with a White IPA, like Blue Moon® White IPA
The peppery, fruity hop aromatics of Blue Moon® White IPA mesh well with the chorizo’s spices and chives.
Blue Moon® White IPA’s firm but balanced bitterness cuts through the creamy richness of cheddar cheese and sour cream, and the fresh Mexican chorizo lends a meaty richness and vibrant spice to this classic appetizer.
INGREDIENTS
8 3-inch long russet potatoes
3 tablespoons unsalted butter, melted
1 teaspoon salt
½ teaspoon ground black pepper
10 ounces Mexican-style pork chorizo, bulk or in casings
5 ounces sharp cheddar cheese, shredded
½ cup sour cream
2 tablespoons fresh chives, chopped
PREPARATION
STEP 1
Preheat oven to 450°F. Wash potatoes well and bake whole until fork-tender, about 45 to 50 minutes. Allow to cool slightly, then slice in half, lengthwise, and scoop out the interior leaving a ¼-inch rim and creating a boat-like structure.
STEP 2
While the potatoes are baking, remove the chorizo from its casing (if needed) and sauté in a skillet over medium-high heat until cooked through, about 8 minutes.
STEP 3
Brush the insides and outsides of the potatoes with melted butter and season with salt and pepper. Place on a baking sheet, face side up, and place under the broiler for 3 minutes until lightly golden then flip and broil for another 3 minutes until potatoes are lightly crisp.
STEP 4
Fill each potato skin with an equal amount of chorizo and top with a large pinch of cheddar cheese. Place under the broiler for 4 to 5 minutes until cheese is completely melted. Top each potato skin with a spoonful of sour cream and a sprinkling of chives. Serve immediately.
Note: Mexican-style chorizo is a highly-seasoned (chili powder, garlic, ground peppers, oregano, cumin, red vinegar) fresh/uncooked sausage sold in bulk or in casings.
Ingredients
INGREDIENTS
8 3-inch long russet potatoes
3 tablespoons unsalted butter, melted
1 teaspoon salt
½ teaspoon ground black pepper
10 ounces Mexican-style pork chorizo, bulk or in casings
5 ounces sharp cheddar cheese, shredded
½ cup sour cream
2 tablespoons fresh chives, chopped
Preparation
PREPARATION
STEP 1
Preheat oven to 450°F. Wash potatoes well and bake whole until fork-tender, about 45 to 50 minutes. Allow to cool slightly, then slice in half, lengthwise, and scoop out the interior leaving a ¼-inch rim and creating a boat-like structure.
STEP 2
While the potatoes are baking, remove the chorizo from its casing (if needed) and sauté in a skillet over medium-high heat until cooked through, about 8 minutes.
STEP 3
Brush the insides and outsides of the potatoes with melted butter and season with salt and pepper. Place on a baking sheet, face side up, and place under the broiler for 3 minutes until lightly golden then flip and broil for another 3 minutes until potatoes are lightly crisp.
STEP 4
Fill each potato skin with an equal amount of chorizo and top with a large pinch of cheddar cheese. Place under the broiler for 4 to 5 minutes until cheese is completely melted. Top each potato skin with a spoonful of sour cream and a sprinkling of chives. Serve immediately.
Note: Mexican-style chorizo is a highly-seasoned (chili powder, garlic, ground peppers, oregano, cumin, red vinegar) fresh/uncooked sausage sold in bulk or in casings.
