Chorizo-Stuffed Baked Potato

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Chorizo-Stuffed Baked Potato

Prep Time: minutes
Cook Time: minutes
Yields: servings
Difficulty:

Ingredients

  • 4 6-8 ounce baking potatoes
  • 1 tablespoon vegetable oil
  • 1 pound Mexican chorizo casings removed
  • 3/4 cup shredded Manchego cheese
  • 1/2 cup Mexican crema or sour cream
  • 1/4 cup chopped red onion
  • pickled jalapeño slices (optional)
Difficulty:

Topped with traditional taco fillings like carne asada or chorizo, onions, cilantro, and fiery salsas, papas rellenas (stuffed potatoes) have become quite popular at taquerías in Mexico. There are even restaurants that serve only stuffed potatoes. One of my favorites is the chorizo-stuffed baked potato topped with shredded Manchego cheese, spicy Mexican chorizo, chopped red onion, a dollop of Mexican crema, and slices of pickled jalapeño peppers. Making stuffed potatoes at home is a cinch. You can prepare all of the toppings while the potatoes are in the oven.

Directions

  1. Preheat oven to 400°F. Pierce potatoes all over with a fork. Wrap potatoes in aluminum foil. Bake at 400°F for about 45 to 55 minutes.
  2. About 10 minutes before the potatoes are done baking, heat the vegetable oil in a medium skillet over medium-high heat. Fry the chorizo, lightly mashing with the back of a wooden spoon to break up the pieces, until completely cooked. Remove from heat.
  3. Remove potatoes from oven. Split open lengthwise and flatten lightly with a fork; season with salt and black pepper to taste. Top with 2 to 3 tablespoons of Manchego cheese, 1/4 of the cooked chorizo, 1 to 2 tablespoons of Mexican crema, 1 tablespoon red onion, and a few slices of pickled jalapeños.

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