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Cheesy Chorizo-Stuffed Potato Skins with Chipotle Aioli
Indulge in our quick & easy chorizo-stuffed potato skins with melty cheese and chipotle aioli. Perfect for dinner or late-night cravings!
When it comes to comfort food, nothing beats the combination of crispy, cheesy, and savory all in one bite. These Cheesy Chorizo-Stuffed Potato Skins are the ultimate indulgent treat that combines the spicy kick of chorizo with the creamy goodness of melted cheese. With the added zing of chipotle aioli, each bite delivers a flavor explosion that will leave you craving more.
Perfect for a quick and easy dinner or a satisfying snack, these potato skins take minimal effort and deliver maximum satisfaction. The spicy chorizo is perfectly balanced by the rich, gooey cheese, while the crispy potato skins provide that essential crunch. This is comfort food at its finest, designed to be shared with friends or savored solo on a cozy night in.
Recipe Overview
🥗 Vegetarian
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings
4
Calories
620 kcal
per serving
Cuisine
Mexican
Indulge in our quick & easy chorizo-stuffed potato skins with melty cheese and chipotle aioli. Perfect for dinner or late-night cravings!
Ingredients
- • medium russet potatoes: 4
- • olive oil: 2 tablespoons
- • chorizo sausage: 8 ounces, crumbled
- • shredded cheddar cheese: 1 cup
- • sour cream: 1/2 cup
- • mayonnaise: 1/4 cup
- • chipotle in adobo sauce: 1 tablespoon, finely chopped
- • scallions: 2, thinly sliced
- • fresh cilantro: 1/4 cup, chopped
- • salt and pepper: to taste
Instructions
- 1 Preheat your oven to 400°F (200°C). Wash and dry the potatoes, then prick them with a fork several times. Rub with olive oil and place on a baking sheet. Bake for 20-25 minutes until tender.
- 2 While the potatoes are baking, cook the chorizo in a skillet over medium heat until browned and cooked through. Drain any excess fat and set aside.
- 3 Once the potatoes are cool enough to handle, cut them in half lengthwise and scoop out the flesh, leaving about 1/4 inch of potato on the skins. Increase the oven temperature to 450°F (230°C).
- 4 Brush the insides with a little olive oil, season with salt and pepper, and return the skins to the oven for another 5 minutes to crisp up.
- 5 Remove the skins from the oven and fill each one with a generous amount of chorizo and a sprinkle of cheddar cheese. Return to the oven for 5-7 minutes, or until the cheese is melted and bubbly.
- 6 While the skins are finishing, mix the sour cream, mayonnaise, and chipotle in adobo sauce to create the aioli. Adjust seasoning with salt to taste.
- 7 Serve the stuffed potato skins hot, drizzled with chipotle aioli and garnished with scallions and cilantro for a burst of freshness.
Serving Suggestions
- • These chorizo-stuffed potato skins are perfect on their own, but they pair beautifully with a fresh green salad to balance the richness. For an extra indulgent experience, consider serving them alongside a creamy coleslaw or even a batch of crispy onion rings. For beverages, a chilled beer or a refreshing margarita would complement the spicy and savory flavors wonderfully. If you're looking for a non-alcoholic option, try a zesty lime soda or a homemade lemonade to cleanse the palate.
Storage Tips
To store leftovers, place the stuffed potato skins in an airtight container and refrigerate for up to 3 days. To reheat, preheat your oven to 350°F (175°C) and bake the skins for 10-12 minutes until heated through and the cheese is bubbly. Avoid microwaving to maintain the crispy texture.
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