Chorizo Stuffed Potatoes

What you need

  • 12 large red potatoes
  • 1 1/2 lb Spanish style chorizo (Mexican may be substituted)
  • 3 piquillo peppers
  • 1 Tbsp Hornitos Plata Tequila
  • 1/4 cup bias cut scallions
  • How to make it work

    boil potatoes until they are still slightly firm

    when cool enough to handle, cut in half and scoop out insides with a melon baller or teaspoon

    toss with oil and season with salt and pepper

    bake in hot (425*-450*) oven until golden brown

    cut Spanish chorizo into thin rounds and heat through, if using Mexican style, remove from casing and brown in skillet with tequila

    finely dice piquillo peppers and add to chorizo

    fill potato cups with chorizo-pepper mixture and garnish with scallions

    garnish with roasted tomato and cilantro leaf

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