Crispy shelled, creamy Cheddar and chorizo and green onion stuffed twice baked potatoes are a great comfort food addition to your winter meal and snack repertoire. I've eaten these at breakfast, lunch, dinner and snack time and can promise they're one of the best game day snacks you could ever serve. All that and they're easy, too!
Ingredients
6leftover baked potatoes
4tablespoonssoftened butter
1/2cuproom temperature milk or half and half
4cupsshredded Cheddar cheesedivided
2 1/2cupscooked and crumbled Mexican style chorizodivided
6green onionscleaned and thinly sliced
Optional for serving:
sour cream
candied jalapenos
additional sliced green onions
salsa
Instructions
Preheat oven to 350°F.
Halve each potato lengthwise. (Before halving each potato, pay attention to how it naturally lays on the cutting board so that after halving, they don't tip when placed skin side down on the pan.) Scoop most of the potato innards into a mixing bowl, just leaving enough in place to maintain the shape of the potato skin. (This means leaving about 1/4" of potato guts in place.)
Smash the potato guts together with the softened butter, milk or half and half, and 2 1/2 cups of the cheese in the mixing bowl until the potatoes are relatively smooth. Stir in the chorizo and green onions until evenly distributed.
Divide the potato filling evenly among the potato shells, spreading the filling to the edges of the potato skins. Sprinkle the remaining cheese evenly over the tops of the stuffed potatoes.
Bake for 35-40 minutes, or until the cheese is bubbling and the filling is hot all the way through. Serve as is or topped with sour cream, candied jalapenos , salsa, and sliced green onions.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.