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Mexican Style Twice Baked Potatoes

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Mexican Style Twice Baked Potatoes

(Makes 16)

Instagram Picture Reference: #hthwithrecipes #hthwithmexipotatoes

This is yet another “born out of necessity” dish. I almost always have Mexican chorizo in the refrigerator and it’s something we easily tire of eating. It runs about 99 cents per tube, so naturally, it’s a go-to for those frugal meals! We often use it for breakfast dishes, with skillet potatoes, in tortas or for enfrijoladas but we needed something *different*. I built this recipe one night when I wanted stuffed baked potatoes but didn’t have any bacon. I did, however have my trusty chorizo, and this dish was born! I love baked potato bar for dinner (and especially if you’re feeding a crowd) and this recipe can easily be modified to be a buffet style “build-your-own” potato bar which saves the “twice baked” step too.

Ingredients:

8 medium to large russet potatoes

1 stick butter

1 cup sour cream

1/3 cup cooked and drained Mexican chorizo

1 cup shredded cheddar cheese

chopped cilantro (for garnish)

salt to taste

Directions:

Wash, dry and pierce potatoes. Rub each potato with just a bit of oil. Bake at 375* for about an hour or until outside begins to crisp and inside is fork tender.

While potatoes are baking, cook and drain about ½ of tube of chorizo.

When potatoes are done, remove from oven, and, using a kitchen towel or hot pad, cut the potatoes open, lengthwise, giving you two sides. Protecting your hands, scoop the insides out of the potato, and reserve the skins. Try not to break the skins so that you have little potato “boats” to stuff.

In a mixing bowl or Kitchenaid bowl, add hot potatoes, butter, sour cream, the cooked and drained chorizo and cheese. Mix together using whisk attachment or hand mixer. Test for salt and season to your tastes. Chorizo and cheese add quite a bit of salt so that’s why I advice salting after.

Spoon the filling back into the potato skins. Place on a cookie sheet, and bake at 375 for about 10 minutes until the cheese melts and the top just starts to get a little golden. Remove, top with cilantro and serve with sour cream for dipping.

This dish can be served as a side dish or a main course with a salad or veggie on the side.

Easy, cheap AND delicious!

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