Mexican potato bites
- 20 potatoes (red)
- 1 tbsp vegetable oil
- 6 ozs mexican chorizo (removed from casing)
- 1 1
- 2 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.