Southwestern Twice Baked Chorizo Stuffed Potatoes
I created this recipe to go with my Southwestern Grilled Steak with Spiked Butter. I used my own Southwestern Spicy Hot Chorizo Sausage and I already had a bunch of already roasted peppers from the day before. (You will need 2 red bell peppers, 2 Anaheim chili peppers, 3 jalapeno peppers and 2 habanero peppers to duplicate this. Use less if desired. Char over a flame, on a grill or under broiler til blackened. Put in a bowl, cover tightly with plastic and let steam for 10 minutes. Peel off charred skins, remove seeds and chop. Reserve any excess for other uses). These are spicy hot like I prefer and there are always plenty of
leftovers for easy weeknight meals when I don't want to spend much time cooking.
- 8 large Idaho potatoes
- 1 tablespoon granulated garlic
- 1/2 tablespoon ground cumin
- 1-1/2 tablespoons chili powder
- 1 tablespoon kosher or sea salt
- 1 tablespoon freshly ground black pepper
- 6 tablespoons nut or other oil
- 2 pounds homemade or store bought chorizo sausage
- 1/2 cup fine chopped red onion
- 1/2 cup fine chopped yellow onion
- 1/2 cup fine chopped roasted red bell pepper
- 1/2 cup fine chopped roasted Anaheim chili pepper
- 3 fine chopped roasted jalapeno peppers
- 2 fine chopped roasted habanero peppers
- 1/2 cup fine chopped black olives
- 8 cloves mashed roasted garlic
- 1/2 cup gold tequila
- 1/2 cup crumbled goat cheese
- 1/2 cup coarse chopped cilantro
- 1 cup grated cheddar
- Monterey jack or pepper jack cheese
- Coarse chopped cilantro
- Sour cream or plain yogurt
- Tabasco or other hot sauce
Level of difficulty Average
Cost Average budget
Preheat the oven to 375 F. Wash and dry potatoes. Poke each 8 to 10 times with a fork. Rub potatoes with 4 tablespoons oil. Combine dry spices, evenly sprinkle over potatoes. Put on baking sheet and bake til cooked through and the skin is crispy, 45 to 60 minutes. Remove from oven and let cool til they can be easily handled. Halve each lengthwise, scoop out flesh leaving about 1/8 inch flesh in skins. Set skins aside and fine chop flesh, put in a bowl.
Heat 2 tablespoons oil in a skillet on medium high. Add chorizo and cook for 5 to 6 minutes. Add onions and cook 4 to 5 minutes longer. Add roasted peppers,
olives and garlic, cook 1 to 2 minutes longer. Add the tequila and deglaze pan scraping bottom with wooden spoon, cooking til the liquid is absorbed. Remove from
heat, stir in cilantro, goat cheese and reserved potato flesh to combine.
Put potato skins in 2 oiled 13 x 9 inch baking dishs. Fill skins with chorizo mix til slightly mounded (reserve extra filling for another use - see notes). Top with the grated cheese and bake til cheese is melted and they are heated through, 5 to 6 minutes. Serve hot with chopped cilantro, sour cream and hot sauce, if desired.
Shape reserved extra filling into patties, lightly coat with flour or cornmeal and saute in oil til golden. Top with poached or fried eggs, sprinkle with hot sauce, salt and pepper to taste for a quick and easy breakfast or snack.
Leftovers will keep up to 2 days in the refrigerator. Wrap individually for freezing up to 2 months for a quick side another time. Just thaw and reheat.
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