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!
Total Time: 3 hr
Prep Time: 30 min
Oven Temp: 400
- 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
- Freshly ground pepper
- 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.
- 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.
- 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.)
- 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.
- Divide potato filling among 6 remaining potato-skin shells and bake until heated through and tops begin to brown, about 20 minutes.