Mexican Potato Skin Bites
- Level: Easy
- Yield: 6 to 8 servings (40 skins)
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- Nutritional Analysis
- Per Serving
- Calories
- 185
- Total Fat
- 12 grams
- Saturated Fat
- 4.5 grams
- Cholesterol
- 25 milligrams
- Sodium
- 303 milligrams
- Carbohydrates
- 10 grams
- Dietary Fiber
- 1 grams
- Protein
- 9 grams
- Sugar
- 1 grams
- Total: 55 min
- Prep: 10 min
- Inactive: 5 min
- Cook: 40 min
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
- 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.