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 Bohemian Pilsner, like Pilsner Urquell®
The peppery and spicy Saaz hops in Pilsner Urquell® accentuate the spicy chorizo.
The light malty sweetness of Pilsner Urquell® brings out the flavor of the earthy potato skins and contrasts the salty bacon and spicy heat. And the tangy hop bitterness complements the sharp cheddar and cuts the richness of 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.
