Chorizo Stuffed Reds

Total Time:
1 hr 10 min
20 min
50 min

10 stuffed potatoes

  • Potatoes:
  • 2 teaspoons granulated garlic
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 2 teaspoons kosher salt
  • 2 teaspoons freshly cracked black pepper
  • 5 small red potatoes (about 1 pound total)
  • 2 tablespoons olive oil
  • Filling:
  • 2 tablespoons canola oil
  • 10 ounces Mexican-style chorizo, casing removed
  • 1/2 cup small diced red onion
  • 1/2 cup small diced roasted red bell peppers (about 1 pepper)
  • 1/4 cup green olives, chopped
  • 2 cloves garlic, minced
  • 1/4 cup white tequila
  • 1/4 cup chopped fresh cilantro, plus extra for garnish
  • 1/4 cup grated Manchego cheese
Watch how to make this recipe.
  • Preheat the oven to 375 degrees F.

  • For the potatoes: Mix the spices in a small bowl. Wash and dry the potatoes. Poke several times around each potato with a fork. Rub evenly with the olive oil and sprinkle evenly with the spice mixture. Place on a baking pan and bake until cooked through and the skin is crispy, 45 minutes to 1 hour. Remove from oven, halve and, with a small spoon, scoop out the potato, leaving about 1/8-inch of flesh in the skin. Reserve the skins and chop the potato flesh.

  • For the filling: In a saute pan over medium-high heat, add the canola oil. When hot, add the chorizo and cook for 5 to 6 minutes. Add the onions and saute for 4 to 5 minutes. Add the red bell peppers, olives and garlic and cook for 1 to 2 minutes more. Deglaze the pan with the tequila, cooking until the liquid is absorbed. Remove from the heat and stir in the cilantro and reserved potato flesh to combine.

  • Place the potato skins in a pie pan or similar baking dish, nesting them against each other. Fill each half with 1 1/2 tablespoons of the chorizo mixture, top with the cheese and return to the oven. Cook until cheese is starting to melt and they are heated through, 5 to 6 minutes. Garnish with chopped cilantro and serve hot.

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