Extra-Crispy, Melty Cheesy Chorizo Potato Skins

Make these super easy chorizo potato skins for your next gameday or Superbowl party!

Hellllllo, 1980’s calling! Is that you? Yes, it’s me- bringing back a variation on the bestest “fast casual” bar recipe of the 1980s with extra crispy, melty-cheesy chorizo potato skins; just in time for tailgating and football parties.

When you think of loaded potato skins, don’t you just feel like you’re hanging out at a TGI Friday’s, in all its red and white striped glory, with 13 extra loud televisions playing around you? Admit it. You have a hair crimper stashed under your sink. Or at least you miss the days when you did. You know crimped hair is back in style, right?

Know what never actually went out of style?

A crispy baked potato skin that splits with a crunch when you bite into it.

Melty, sharp cheddar cheese that smothers spicy chorizo sausage.

Creamy, tangy sour cream and all the bite of diced green onions.

Basically, we’re gonna crisp the hell out of the outside of the potato, add the spicy chorizo sausage filling, and then cover the whole motherlover in melted cheese and a dollop of cold sour cream. It’s a surefire party starter, I assure you.

Ingredients:

• 2 lbs russet potatoes, scrubbed clean
• 4 tablespoons vegetable oil
• 4 tablespoons melted butter
• 1 lb Mexican chorizo sausage, casings removed if necessary
• 1 cup shredded pepperjack or sharp cheddar cheese

To garnish:

• 4-5 green onions (, white part removed, diced)
• Sour cream

Prep Ahead:

1. Preheat the oven to 400*. 
2. Rub the potatoes all over with the vegetable oil, then bake for one hour or until cooked through. 
3. Remove the potatoes from the oven and let cool until cool enough to handle. 
4. When cool, slice each potato in half. Using a spoon, carefully remove the cooked insides, leaving a “rim” of about ½” around the outer edge of each potato. You can discard the insides or save for use later. 
5. Place the emptied potato halves in a resealable bag or container.
6. In a medium pan over medium-high heat, add the chorizo and cook, stirring often, until completely cooked through. 
7. Break the chorizo apart as it cooks using a wooden spoon. Drain of any excess grease and set aside. 
8. When cool enough to handle, transfer to a resealable bag or container. 

The potatoes and cooked chorizo will store in the fridge for up to 4 days, or the freezer for up to 3 months. 

Prepare From Prepped:

1. Spoon 1-2 tablespoons of chorizo into each potato half. Top each half with shredded cheese.
2. Place back in the oven and bake until the cheese has melted, about 5 minutes.
3. Remove potatoes from oven and add a dollop of sour cream to each half. Sprinkle the potatoes with green onions and serve immediately.

Make From Fresh:

1. Preheat the oven to 400*. Rub the potatoes all over with the vegetable oil, then bake for one hour or until cooked through. Remove the potatoes from the oven and let cool until cool enough to handle.
2. While the potatoes are baking, cook the chorizo sausage. In a medium pan over medium-high heat, add the chorizo and cook, stirring often, until completely cooked through. Break the chorizo apart as it cooks using a wooden spoon. Drain of any excess grease and set aside.
3. When the potatoes are cool enough to handle, slice each potato in half. Using a spoon, carefully remove the cooked insides, leaving a “rim” of about ½” around the outer edge of each potato. You can discard the insides or save for use later. Place the emptied potato halves back on the sheet pan, skin side down, and brush all over with melted butter.
4. Spoon 1-2 tablespoons of chorizo into each potato half. Top each half with shredded cheese.
5. Place back in the oven and bake until the cheese has melted, about 8-10 minutes.
6. Remove potatoes from oven and add a dollop of sour cream to each half. Sprinkle the potatoes with green onions and serve immediately.