Queso Fundido Potato Skins with Chorizo
15m
Prep Time
1h
Cook Time
4
Servings
These Queso Fundido Potato Skins with Chorizo are the perfect balance of crispy, cheesy, and bold flavors—just what your game-day spread needs! Featuring melty Mexican blend cheese, savory crumbled chorizo, and Red Gold Mild Diced Tomatoes + Green Chilies, these loaded potato skins deliver the perfect kick of spice and richness. @notyouravg_mom @thefeedfeed
These Queso Fundido Potato Skins with Chorizo are the perfect balance of crispy, cheesy, and bold flavors—just what your game-day spread needs! Featuring melty Mexican blend cheese, savory crumbled chorizo, and Red Gold Mild Diced Tomatoes + Green Chilies, these loaded potato skins deliver the perfect kick of spice and richness. @notyouravg_mom @thefeedfeed
Ingredients
COPY INGREDIENTS
4 medium russet potatoes1 tablespoon olive oil1/2 teaspoon kosher salt, to taste1/2 teaspoon freshly ground black pepper, to taste1 1/2 cups shredded Mexican blend cheese1/2 pound cooked and crumbled chorizo1 can Red Gold® Mild Diced Tomatoes + Green Chilies 10 oz, drained1/4 cup diced red onion2 tablespoons chopped fresh cilantrosour cream, for topping
Instructions
- Preheat oven to 400°F. Scrub the potatoes clean, poke a few holes with a fork, and rub them with olive oil. Season with salt and pepper. Bake directly on the oven rack for 45-50 minutes or until fork-tender. Let cool slightly.
- Slice each potato in half lengthwise. Scoop out some of the flesh, leaving a thin layer to maintain the shape. Brush the inside of each skin with a little more olive oil and return them to the oven at 425°F for 10 minutes until crispy. Add a layer of shredded Mexican blend cheese inside each potato skin, spoon in the cooked chorizo, and top with Red Gold Mild Diced Tomatoes + Green Chilies.
- Set the oven to boil and cook the potato skins for 2-3 minutes, just until the cheese is melted, bubbly and slightly golden.
- Top each potato skin with diced onion, fresh cilantro, and a dollop of sour cream. Serve immediately and enjoy!
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