Cheesy Potato Skins with Grilled Chorizo
- Preparation 45 min
- Cooking 1 h 25 min
- Servings 6
- Freezing Absolutely
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🌶️ Chorizo, because I love it
I put chorizo in my potato skins because I love it. It brings flavors that are very different from what you usually get in a cheesy potato skin.
🧀 Three cheeses and a little mayo
Parmesan, sharp cheddar and a slightly bold semi-firm cheese. The mayonnaise is there for flavor.
🍽️ On the side
They’re served as a side, with sour cream next to them. And the flesh you scoop out? Mashed potatoes, plain and simple.
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🌶️ Dry chorizo
It’s dry chorizo, the kind you find in Québec, mild or spicy, whichever you like. No chorizo on hand? Use a dry-cured sausage of your choice.
🥔 The potatoes and their flesh
Leave about 1/4 to 1/2 inch of flesh at the bottom of each half. I picked red potatoes to do something different.
You can bake the potatoes and scoop them out the day before, then fill and broil them the day you serve. The flesh you remove, don’t throw it out: mashed potatoes, for example.
The skin is edible, absolutely. I wash the potatoes with a light scrub before baking them.
🧈 The mayo is for flavor
That’s it. It’s there for the taste.
🔥 Broil, and don’t walk away
After the 15 minutes in the oven, switch to broil with the rack about 6 inches from the element. Stay in front of the oven: 3 to 4 minutes goes fast.
❄️ Freezing and leftovers
Bake them, then freeze them cooked. To reheat, the oven works, and so do the air fryer and the microwave. In the fridge, they keep 3 to 5 days.
✅ What to serve with my cheesy potato skins with grilled chorizo
Plan on about two halves per person, as a side, with sour cream next to them. Craving more potatoes or another chorizo dish? There’s my stuffed potatoes with bacon, Gouda and smoked ham, my smoked stuffed potatoes with sour cream, prosciutto and cheese, my turkey and chorizo stuffed zucchinis and my hot chicken with duck confit, grilled chorizo and cheese fondue.
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Ingredients
- 6 large red potatoes, cut in half lengthwise (12 halves)
- Olive oil
- About 130 g dry chorizo, mild or spicy, diced small
- 1 cup (250 ml/150 g) grated Parmesan
- 1 cup (250 ml/150 g) grated sharp cheddar
- 2 cups (500 ml/300 g) Fredondaine cheese, rind removed, grated (or another slightly bold semi-firm cheese)
- 2 green onions, finely sliced (+ a little for serving)
- 6 tablespoons (90 ml) mayonnaise
- 1 teaspoon (5 ml) garlic powder
- 1 teaspoon (5 ml) herbes de Provence
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Preparation
- Preheat the oven to 375 °F (190 °C) and keep it on for all the steps. Cover a large baking sheet with parchment paper.
- Place the potatoes on the sheet, cut side down. Bake for 1 hour (and flip halfway) or until the flesh is very tender when pricked with a fork. Remove from the oven and let cool for 15 minutes before scooping out most of the flesh, leaving about 1/4 to 1/2 inch of flesh at the bottom. Keep the flesh for mashed potatoes!
- In a small skillet over medium-high heat, put the chorizo and drizzle with a thin stream of oil. Cook for 3 to 4 minutes until lightly golden. Pour the chorizo and oil from the skillet into a large bowl.
- Add the rest of the ingredients, season with salt and pepper and mix well.
- Fill the skins with the cheese mixture and place on the baking sheet. Bake for 15 minutes. Then switch the oven to broil, with the rack about 6 inches from the element, for 3 to 4 minutes or until the cheese is golden brown. Let rest for 5 minutes before topping with green onions and serving, with sour cream on the side.
Yes, absolutely, I eat it. I wash the potatoes with a light scrub before baking them.
A dry-cured sausage of your choice. I use dry chorizo because I love it, mild or spicy.
Yes, absolutely. Bake them, then freeze them cooked.
In the oven, in the air fryer or in the microwave.
Yes. You can bake the potatoes and scoop them out the day before, then fill and broil them the day you serve. The flesh you remove is good for something else, mashed potatoes for example.
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