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Chorizo Topped Potato Skins

Potato skins are known to have a place in the royal court of bar and pub appetizers. Loaded up to your liking, piled high with cheese, bacon, chives, sour cream and a few tablespoons of butter, these appetizers can be more like a full meal than a starting bite. Take these popular bocaditos up a Latin notch at your next barbecue with a sprinkling of smoked, spicy chorizo, paprika and green onion.

These potato skins are also easily customizable. Looking for a meatless meal? Omit the chorizo and pile on grilled mushrooms. Feeding a crowd of kids? Forget the pepper and put out slices of colorful grilled veggies and let them build their own! The best part is that since these potato skins aren't loaded down with mayo or sour cream, they're great to transport. Pop them in a tupperware and lay them out to complete your picnic or day at the beach. 

Easy to make and fun to eat, break these babies out at your next fiesta with some cold beers and a fruity sangria for a party your guests will be raving about all summer long!

Chorizo Topped Potato Skins

  • 4 russet potatoes
  • 2 tablespoons butter
  • 1/2 cup mozzarella cheese
  • 1/4 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, fresh cracked
  • 1/4 cup smoked chorizo, chopped
  • 1 green onion

Get the full recipe.

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