Twice-Baked Potato with Chorizo

Posted by on Feb. 23, 2012 at 8:31 AM
  • 31 Replies

This scooped-out side dish, made with thick-skinned russets, garners its doubly delicious flavor from tangy goat cheese and spicy Spanish sausage — as well as two trips to the oven.



Perfect for a casual get-together with friends, these twice-baked potatoes feature a combination of creamy goat cheese and spicy chorizo inside a crisp potato shell. Easy and impressive never misses the mark!

Nutritional Information
(per serving)

Calories 650
Total Fat 32g
Saturated Fat --
Cholesterol 77mg
Sodium 836mg
Total Carbohydrate 66g
Dietary Fiber 7g
Sugars --
Protein 26g
Calcium --
 
Serves: 6

Total Time: 3 hr  

Prep Time: 30 min 

Oven Temp: 400

Ingredients

  • 6  large russet potatoes, scrubbed and dried
  •   Olive oil, for rubbing potatoes
  • 3/4 pound(s) fresh chorizo sausage, removed from casings
  • 1/4 cup(s) pimientos, drained
  • 1/4 cup(s) whole milk
  • 2  tablespoon(s) whole milk, combined with above
  • 2 tablespoon(s) unsalted butter, melted
  • 4 ounce(s) goat cheese
  •  Salt
  •  Freshly ground pepper

Directions

  1. Preheat oven to 400 degrees F. Prick top of each potato a few times with a fork and rub with olive oil. Place potatoes directly on oven rack and bake until easily pierced with a paring knife, about 1 hour. Transfer to a wire rack and let cool.
  2. Meanwhile, in a medium skillet over medium heat, cook chorizo until browned and crumbly and fat is rendered into pan, about 10 minutes. Stir in pimientos and cook for 2 more minutes. Set aside.
  3. Using a serrated knife, halve potatoes lengthwise. Using a spoon, scoop out flesh from all 12 halves into a medium bowl, leaving about 1/4-inch border of flesh inside potato skins. Place 6 potato-skin shells in a medium baking dish and set aside. (Discard 6 remaining scooped-out skins.)
  4. Mash scooped-out potato flesh with a fork. Stir in milk and butter until mixture is smooth. Crumble goat cheese into potatoes and stir until just combined. Fold in sausage mixture and season with salt and pepper.
  5. Divide potato filling among 6 remaining potato-skin shells and bake until heated through and tops begin to brown, about 20 minutes.



 

by on Feb. 23, 2012 at 8:31 AM
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Replies (1-10):
lyrick24
by Platinum Member on Feb. 23, 2012 at 8:33 AM

 looks great! i love chorizo especially with eggs and fried tortillas.

Mrs.Pool2Be
by on Feb. 23, 2012 at 9:01 AM

MMMM!!!!  I have never had chorizo though, what does it taste like?

mommyprice09
by on Feb. 23, 2012 at 9:30 AM

yum

Kiwismommy19
by on Feb. 23, 2012 at 10:47 AM

Yum!

wendums1229
by on Feb. 23, 2012 at 10:51 AM

 

Quoting Mrs.Pool2Be:

MMMM!!!!  I have never had chorizo though, what does it taste like?


kinda like sausage

click on link it will tell you about the different kinds.

http://en.wikipedia.org/wiki/Chorizo

lil_mama06
by Brian's Lil Vixen on Feb. 23, 2012 at 10:51 AM

My family's favorite...Minus the chorio and goat cheese...We use sour cream,chives,bacon and cheddar cheese...

erikays
by on Feb. 23, 2012 at 1:02 PM
Gah I love chorizo but its soo bad high calorie.
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kgmmw
by Silver Member on Feb. 23, 2012 at 1:55 PM

yummy :)

tayanddyl
by on Feb. 23, 2012 at 1:58 PM

 YUMMY!!!!

Flaca43
by Ruby Member on Feb. 23, 2012 at 1:59 PM
Oh yum! I love chorizo!
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