Thursday, February 17, 2011
Chorizo Stuffed Potato Poppers
Here's another appetizer I made for the Superbowl. This was another hit and how couldn't it be? Chorizo is awesome!
2 pounds baby Yukon Gold Potatoes
1 pound of Chorizo, removed from casings
2 cloves garlic, chopped
1 onion diced
1 1/2 cups of Cheddar
extra virgin olive oil
salt and pepper
chopped scallion, separate white (chopped finely) and green parts
1. Preheat oven to 375 degrees.
2. Leave the skin on and wash and dry potatoes and cut off a small slice on the bottom of the potato so they sit upright. Wider side up. Arrange on an oiled baking sheet and season with extra virgin olive oil, salt and pepper. Roast for about 30 minutes or until a knife can be inserted without resistance. Allow to cool.
3. When potatoes are cool enough to handle use a melon baller to scoop a hole in the potatoes. (Reserve the potato that has been removed for breakfast the next day.)
4. While potatoes are in the oven saute chorizo in a little oil until browned and cooked through. Make sure to keep breaking up the chorizo with a wooden spoon so you have small pieces. Add onion and garlic and saute until onions are tender. Set aside to cool.
5. Arrange potatoes on a clean baking dish and fill each one with chorizo. Sprinkle with cheese and whites of scallions. Bake at 350 just until cheese is melted. Sprinkle with the rest of the scallions.
Note - It's okay if some of the potato filling falls out when you are filling the potatoes, it all will get eaten and I think it looks pretty. Reserve any extra chorizo to mix with the reserved potatoes and a couple of eggs for breakfast.
Click here for a printable version of this recipe.