Mexican Potato Skin Bites

Name: Mexican Potato Skin Bites
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 6 to 8 servings (40 skins)
Cuisine: mexican
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

Getting reviews...

Level: Easy
Total: 55 min

Prep: 10 min
Inactive: 5 min
Cook: 40 min

Yield: 6 to 8 servings (40 skins)

Level: Easy
Total: 55 min

Prep: 10 min
Inactive: 5 min
Cook: 40 min

Yield: 6 to 8 servings (40 skins)

Ingredients

Deselect All

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.