Mexican Potato Skin Bites

Total Time:
55 min
Prep:
10 min
Inactive:
5 min
Cook:
40 min

Yield:
6 to 8 servings (40 skins)
Level:
Easy

Ingredients
  • 20 small new red potatoes
  • 1 tablespoon vegetable oil
  • 6 ounces Mexican chorizo, removed from casing
  • 1/2 cup shredded Monterey Jack cheese
  • 2 green onions, thinly sliced crosswise
  • Sour cream, for serving
Directions
Watch how to make this recipe.
  • Heat the oven to 425 degrees F and arrange a rack in the upper third. Place potatoes on a baking sheet, drizzle with oil, season with salt, and toss to coat. Roast until potatoes are fork tender, about 30 minutes.

  • Set potatoes aside until cool enough to handle. Meanwhile, heat a medium nonstick frying pan to medium heat and cook chorizo, stirring occasionally, until browned, about 5 minutes. Set aside.

  • Slice potatoes in half and, using a melon baler or small spoon, scoop out most of the interior (leave about 1/4-inch of potato flesh). Divide chorizo among the skins and top with cheese. Bake until skins are warmed through and cheese is melted, about 5 minutes. Remove from oven, garnish with green onions, and pass sour cream on the side.

  • Serves: 8* (does not include sour cream); Calories: 185; Total Fat: 12 grams; Saturated Fat: 4.5 grams; Protein: 9 grams; Total carbohydrates: 10 grams; Sugar: 1 gram; Fiber: 1 gram; Cholesterol: 25 milligrams; Sodium: 303 milligrams


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    This recipe is featured in:

    Dinner and a Movie