Cheesy potato skins with grilled chorizo

Name: Cheesy potato skins with grilled chorizo
Prep time: 45 min
Cook time: 1 h 25 min
Total time: 2 h 10 min
Yield: 6
Cuisine: Québécoise
Ingredients: 6 large red potatoes, cut in half lengthwise; Olive oil; About 130 g chorizo, diced; 1 cup (150 g) grated Parmesan; 1 cup (150 g) grated sharp cheddar; 2 cups (300 g) Fredondaine cheese without the rind, grated (or another semi-firm, slightly strong cheese); 2 green onions, finely sliced (+ a little for serving); 6 tablespoons MAG mayonnaise (the best); 1 teaspoon garlic powder; 1 teaspoon herbes de Provence

Preparation 45 min
Cooking 1 h 25 min
Servings 6
Freezing Absolutely

Cook mode

Add to favorites

Ads

Quick access

Ingredients
Preparation
Comments

My friends, if you’re looking for a delicious and unique starter for your next dinner party, look no further! Grilled chorizo and potato peel gratin is exactly what you need! This amazing dish is perfect for those who love spicy flavours and melted cheese. So, get your hands dirty and prepare to enjoy this incredible recipe!

Ads

To help you make this recipe

As an Amazon Associate I earn from qualifying purchases.

Ads

Ingredients

6 large red potatoes, cut in half lengthwise
Olive oil
About 130 g chorizo, diced
1 cup (150 g) grated Parmesan
1 cup (150 g) grated sharp cheddar
2 cups (300 g) Fredondaine cheese without the rind, grated (or another semi-firm, slightly strong cheese)
2 green onions, finely sliced (+ a little for serving)
6 tablespoons MAG mayonnaise (the best)
1 teaspoon garlic powder
1 teaspoon herbes de Provence

Ads

Preparation

Preheat the oven to 375°F 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 removing most of the flesh. Keep the flesh for your next soup or mashed potatoes!
In a small skillet heated over medium-high heat, put the chorizo and drizzle with a thin stream of oil. Cook for 3 to 4 minutes until slightly 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. Put in the oven and bake for 15 minutes and set to BROIL for 3 to 4 minutes or until the cheese is golden brown. Let rest for 5 minutes before garnishing with green onions and serving.

Our sommeliers suggest

Bernard-Massard Cuvée de L'Écusson Brut

Luxembourg

The Bernard-Massard Cuvée de L'Écusson Brut is a fruity, lively sparkling wine from Luxembourg, and it earns its spot next to loaded potato skins. Cheddar, Parmesan and chorizo leave your mouth rich and a little spicy, and the fresh bubbles reset it between bites. You'll go back for another one, then another. See the product

Italo-Disco Pils, 5%

Les Grands Bois

The grilled chorizo leaves its orange grease all over the gratinéed skins. A dry, lemony Italian pilsner lifts that grease off with every sip and gets the mouth ready again. Its fresh bread crust notes follow the golden skin, and since it's a BBQ dish, the beer is as good before as after. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

Ads

Comments

Ads