Mexican potato bites

Mexican potato bites

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  • Prep Time


  • Total Time


  • Servings



  • 20

    potatoes (red)

  • 1

    tbsp vegetable oil

  • 6

    ozs mexican chorizo (removed from casing)

  • 1


  • 2


  • cup shredded monterey jack cheese

  • 2

    green onions (thinly sliced crosswise)

  • sour cream


1 Heat the oven to 425 degrees F and arrange a rack in the upper third. Place potatoes on a baking sheet, drizzle with oil, season with salt, and toss to coat. Roast until potatoes are fork tender, about 30 minutes. 2 Set potatoes aside until cool enough to handle. Meanwhile, heat a medium nonstick frying pan to medium heat and cook chorizo, stirring occasionally, until browned, about 5 minutes. Set aside. 3 Slice potatoes in half and, using a melon baler or small spoon, scoop out most of the interior (leave about 1/4-inch of potato flesh). Divide chorizo among the skins and top with cheese. Bake until skins are warmed through and cheese is melted, about 5 minutes. Remove from oven, garnish with green onions, and pass sour cream on the side.


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