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Servings:

Chorizo Queso with Potato Skins

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.

Total Time

35min

4.0

1 Rating

Author: A Hint of Rosemary

Servings:

Ingredients

Potato Skins

•

Small Yukon Gold Potatoes

•

2 Tbsp

Olive Oil

•

to taste

Coarse Kosher Salt

Chorizo Queso

•

6 oz

Mexican Chorizo

•

1 bunch

Scallions , finely chopped

•

Jalapeño Pepper , deseeded, finely chopped

•

4 Tbsp

Fresh Cilantro , chopped

•

3/4 cup

Beer

or Gluten-Free Beer

•

2 cups

White Cheddar Cheese , grated

•

1 1/2 cups

Monterey Jack Cheese , grated

•

1 Tbsp

All-Purpose Flour

or Gluten-Free Flour

•

to taste

Pico de Gallo

Cooking Instructions

Heat oven to 425 degrees F (220 degrees C).

Prick the Yukon Gold Potatoes (10) all over with the tines of a fork and microwave on high for 5 minutes.

Transfer the potatoes to a rimmed baking sheet lined with parchment paper and roast until tender, 10 to 15 minutes.

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 Tbsp) 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.

Decase the Mexican Chorizo (6 oz) . 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.

Return the saucepan to medium heat. Add the chopped Scallions (1 bunch) , Jalapeño Pepper (1) , and Fresh Cilantro (4 Tbsp) and cook until tender, 1 to 2 minutes.

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 (2 cups) , Monterey Jack Cheese (1 1/2 cups) , and All-Purpose Flour (1 Tbsp) mixture a little at a time, stirring constantly, until smooth. Stir in most of the chorizo crumbles, saving a small amount for garnish.

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!

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.

Nutrition Per Serving

CALORIES

576

FAT

28.6 g

PROTEIN

31.5 g

CARBS

51.4 g