Double Baked Chorizo Potato


El Popular Double Baked Chorizo Potato Recipe

Recipe by Tiffany Roby
Ivy Tech- East Chicago Campus
2012 Chorizo Contest

  • Prep Time: 15-30 minutes
  • Start to Finish: 1 hour
  • 4-8 Servings
  • 2# – Yukon Gold Potatoes
  • 2 packages El Popular Chorizo (Beef)
  • 8 oz. Milk
  • 2 oz. Heavy Cream
  • 4 oz. unsalted butter, softened
  • Salt and White pepper, to taste
  • ¼ cup cilantro, chopped
  • 8 oz. package shredded cheese
  1. Preheat oven to 350 degrees.
  2. Wash the potatoes and bake in the oven for approximately 1 hour, or until tender.
  3. Place the chorizo in a skillet over medium heat and allow to evenly brown, drain and set aside. When the potatoes are tender enough to pierce with a fork, allow them to cool for 15 minutes.
  4. Slice in half lengthwise and scoop the flesh into a large bowl; save the skins. Incorporate the remaining ingredients using a hand mixer blend the mixture thoroughly until creamy and smooth.
  5. Spoon or pipe the mixture with a pastry tip and bag into the potato skins. Top each one with chorizo, cilantro, and shredded cheese or a topping of your choice.
  6. Bake for another 10 minutes until cheese has melted.