Cheesy Chorizo Twice-Baked Potatoes
- 2 large russet potatoes, scrubbed well
- Olive oil
- 3 links Chorizo, diced
- 1 clove garlic, minced
- 2 tablespoons unsalted butter
- 1/4 cup sour cream
- 1/4 cup whole milk
- 1/2 cup grated Fontina cheese, divided use
- 1/8 cup grated white cheddar cheese
- 2 tablespoons chopped chives, plus more for ganish (optional)
- 1 tablespoon chopped flat leaf parsley
- Salt and pepper, to taste
Recipe notesThis twice-baked potato recipe has creamy fontina cheese and spicy chorizo and is a delicious side dish. For a twist, substitute merguez, andouille, or one of our game sausages.
- Preheat oven to 350 degrees F. Using a fork prick a few holes into each potato then lightly coat with olive oil. Wrap each potato in tin foil and bake for 40 minutes to an hour, or until the potatoes are fork tender. Remove from oven, carefully unwrap and allow potatoes to cool for about 20 minutes.
- Meanwhile, brown the chorizo in a skillet over medium high heat. Add the garlic and continue to cook about 30 seconds more. Remove from heat and set aside. Reserve a few tablespoons of chorizo for garnish.
- Using a sharp paring knife, cut a potato in half lengthwise. Leaving a small rim of potato intact for support, scoop out the flesh into a mixing bowl, being careful not to tear the shell. Lay the hollowed out potato shells on a rimmed sheet pan. Repeat with other potato.
- To the potato flesh add the butter, sour cream, and milk. Mash until smooth. Fold in the chorizo, half of the Fontina, white cheddar, chives, and parsley. Be careful not to overmix, as potatoes will become gluey. Season to taste with salt and pepper.
- Spoon the potato mixture back into the potato skins. Top each potato with the remaining Fontina and reserved chorizo.
- Raise the oven temperature to 400 degrees F. Bake until cheese has melted and is lightly golden brown, about 15 minutes. Garnish with chopped chives, if you like. Serve hot.