This chorizo filled potato skins recipe is going to be the star of all your next Sunday brunches dates! It is also great to prepare as a side or even as a gourmet entrée.
Ingredients:
- 4 large chorizos
- 4 large round potatoes
- 1 onion, small and chopped
- ½ cup of milk
- ½ cup of cream cheese
- 2 tbsp of butter
- Drizzle of olive oil
- Salt to taste
- Aluminum foil
Instructions:
- Wash really well the potatoes because you will cook them with skin.
- Boil the potatoes with a pinch of salt until tender.
- When ready, let them cool down for a bit and cut each potato in half.
- With a spoon, scoop all the interior of the potato, leave just a tin layer of it. Place the inside of the potato in a medium pot.
- After repeating the same with all the potatoes, place the pot over medium heat and add the milk, cream cheese, butter, chopped onion and salt.
- When the butter and cream cheese are melted, smash the mixture to create the perfect soft and creamy mashed potatoes. Set aside.
- Preheat the oven to 350 degrees F.
- In a tray, place your potato skins and drizzle them with olive oil. Sprinkle some salt on top, cover them with aluminum foil and bake for 15 minutes or until slightly golden.
- While the potatoes skins are in the oven. Take a large skillet and over medium heat, cook the chorizos for both sides.
- Cut the chorizos in small chunks and mix them with the creamy mashed potatoes.
- Take the tray out from the oven and fill each skin with the mashed potato and chorizo mixture.
- Bake for another 10 minutes without the aluminum foil or until golden and crispy.