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RECIPE
12 INGREDIENTS8 STEPS35MIN

Chorizo Queso with Potato Skins

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A Hint of Rosemary

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Make your own homemade potato skins then load them with over-the-top cheesy goodness. The best part of this one is that you can prepare it ahead of time. Then just pop a tray of filled skins in the oven to reheat.
35MIN
Total Time

A Hint of Rosemary

I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6

Potato Skins

2 Tbsp

Chorizo Queso

6 oz
Mexican Chorizo
2
Scallions , finely chopped
1
Jalapeño Pepper , deseeded, finely chopped
1/4 cup
Fresh Cilantro , chopped
3/4 cup
Beer
or Gluten-Free Beer
2 cups
1 1/2 cups
Monterey Jack Cheese , grated
1 Tbsp
or Gluten-Free Flour
to taste
Pico de Gallo
for serving

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Nutrition Per Serving

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CALORIES
574
FAT
28.7 g
PROTEIN
31.3 g
CARBS
50.4 g

Author's Notes

Use any leftover chorizo queso to make a dip by adding an equal amount of pico de gallo to the queso. Heat thoroughly stirring halfway through. Serve warm queso dip with tortilla chips and, if desired, slices of fresh jalapeño.

Cooking Instructions

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Step 1
Heat oven to 425 degrees F (220 degrees C).
Step 2
Prick the Yukon Gold Potato (10) all over with the tines of a fork and microwave on high for 5 minutes.
Step 3
Transfer the potatoes to a rimmed baking sheet lined with parchment paper and roast until tender, 10 to 15 minutes.
Step 4
When cool enough to handle, halve the potatoes lengthwise. Carefully remove the potato flesh, leaving a 1/4-inch-thick shell. Brush with the Olive Oil (2 tablespoon) and sprinkle with a pinch of Coarse Kosher Salt (to taste). Return to oven and roast until golden brown and crisp, 10 to 15 minutes. Remove from oven and set the tray aside.
Step 5
Decase the Mexican Chorizo (6 ounce). In a medium saucepan, cook the chorizo on medium, breaking it up with a wooden spoon into crumbles, until crispy, for about 8 minutes. With a slotted spoon, transfer the crumbles to a paper towel-lined plate.
Step 6
Return the saucepan to medium heat. Add the chopped Scallion (2), Jalapeño Pepper (1), and Fresh Cilantro (1/4 cup) and cook until tender, 1 to 2 minutes.
Step 7
Whisk in the Beer (3/4 cup) and bring to a simmer, stirring occasionally and scraping up any browned bits. Add the White Cheddar Cheese (8 ounce), Monterey Jack Cheese (8 ounce), and All-Purpose Flour (1 tablespoon) mixture a little at a time, stirring constantly, until smooth. Stir in most of the chorizo crumbles, saving a small amount for garnish.
Step 8
Transfer the queso to a serving dish. Top with remaining chorizo and spoon some Pico de Gallo (to taste) on top. Serve with the warm Potato Skins. Enjoy!

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Nutrition Per Serving
Calories
574
% Daily Value*
Fat
28.7 g
37%
Saturated Fat
16.0 g
80%
Trans Fat
0.0 g
--
Cholesterol
74.1 mg
25%
Carbohydrates
50.4 g
18%
Fiber
4.1 g
15%
Sugars
2.6 g
--
Protein
31.3 g
63%
Sodium
647.8 mg
28%
Vitamin D
0.2 µg
1%
Calcium
607.8 mg
47%
Iron
2.9 mg
16%
Potassium
1097.7 mg
23%
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