Potato Skins are an American classic appetizer. They are unclassy, easy to make, unhealthy, and absolutely delicious. In fact, I pretty much made these spicy chorizo potato skins for two reasons. 1: Alona has never had them before and I wanted to cook her something new, and 2: I had a whole bunch of potato skins left over from making Pommes Persillade. Of course, living in Ukraine you can’t waste a potato so I decided to make some easy spicy chorizo potato skins.
I found this great spicy chorizo at my local market and have bought it multiple times in the past month. I used it in my spicy chorizo nachos, guacamole, and even with avocado in tacos. It is a hard Spanish chorizo, so much different than its soft Mexican counterpart.
I do potato skins a little bit different than the most common method. That being baked, split, scooped, and baked again. Since I only ever make baked potato skins with potato scraps I boil the skins first. This is similar to how I do roast potatoes or breakfast potatoes. You’re left with a soft fluffy inside and a crispy outside.
To start, cut the four sides off the potato. You’ll end up with two boat looking pieces, and two strips looking pieces, as you can see in the finished picture above. The core you can use for another recipe like French whipped potatoes, or French/shoestring fries.
Boil the skins for 15 minutes, then remove and let drain. Then I scrape the potato insides with a fork to fluff it up a bit, or remove some if there’s too much. Next it’s just a simple matter of topping them up. I used shredded gouda, and the spicy chorizo of course. Seasoned with a little salt and pepper.
Into the oven at 210 celsius for just 15 minutes. These are roast potato skins and not baked potato skins, so you don’t need all that much time at all. All we are looking for really is for the cheese to melt and the spicy chorizo to render a little bit (that’s what is giving the skins an orange color).
Top with a little chopped green onion and garlic infused homemade mayonnaise and serve. I like to drip on a bit of my homemade ghost pepper hot sauce since I love spicy food. These spicy chorizo potato skins are great for entertaining large groups as a passed hors d’oeuvre or tapas. Or of course just make them once a year for Super Bowl Sunday.
Spicy Chorizo Potato Skins
Equipment
- Baking Tray
Ingredients
- 4 large Potatoes
- 100 grams Spicy Chorizo Spanish hard chorizo
- 100 grams Cheese shredded. I used gouda, but you can go with cheddar or swiss or whatever you prefer
- 2 tbsp Green Onion chopped
- 2 tbsp Garlic Mayonnaise store bought or homemade
- 1 tsp Black Pepper freshly cracked
- 1/2 tsp Salt or to taste
Instructions
- Cut the four sides off of your potatoes leaving the core behind. Use it for another recipe like pommes persillade or shoestring fries.
- Place the potato skins in a pot of boiling water and let sit for 15 minutes. Preheat your oven to 210 Celsius.
- Remove the skins from the boiling water and let drain for a minute. Scrape the flesh with a fork to fluff up the potato flesh or remove some if there is too much. Sprinkle on the shredded cheese and the chopped spicy chorizo. Add salt and pepper as desired. Place on a baking tray and into the oven for 15 minutes.
- Remove from the oven and garnish with the chopped green onion, some leftover cheese if you have reserved some, and a bit of garlic mayonnaise.
