Queso Fundido Potato Skins with Chorizo
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Recipe Intro From notyouravg_mom
These Queso Fundido Potato Skins with Chorizo are the perfect balance of crispy, cheesy, and bold flavors—just what your game-day spread needs! Featuring melty Mexican blend cheese, savory crumbled chorizo, and Red Gold Mild Diced Tomatoes + Green Chilies, these loaded potato skins deliver the perfect kick of spice and richness.
- Recipe Card
Recipe Card
ingredients
- 4 medium russet potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt, adjusted to taste
- 1/2 teaspoon freshly ground black pepper, adjusted to taste
- 1/2 pound chorizo, cooked and crumbled
- 1 (10 ounce) can Red Gold Mild Diced Tomatoes + Green Chilies, drained
- 1 1/2 cups shredded Mexican blend cheese
- 1/4 cup diced red onion
- 2 tablespoons chopped fresh cilantro
- Sour cream, for topping
Method
Step 1
Preheat the oven to 400°F. Scrub the potatoes clean, poke a few holes with a fork, and rub them with olive oil. Season with salt and pepper. Bake directly on the oven rack for 45-50 minutes or until fork-tender. Let cool slightly.
Step 2
Slice each potato in half lengthwise. Scoop out some of the flesh, leaving a thin layer to maintain the shape. Brush the inside of each skin with a little more olive oil and return them to the oven at 425°F for 10 minutes until crispy.
Step 3
Add a layer of shredded Mexican blend cheese inside each potato skin, spoon in the cooked chorizo, and top with Red Gold Mild Diced Tomatoes + Green Chilies.
Step 4
Set the oven to broil and cook the potato skins for 2-3 minutes, just until the cheese is melted, bubbly, and slightly golden.
Step 5
Top each potato skin with diced onion, fresh cilantro, and a dollop of sour cream. Serve immediately and enjoy!