Chorizo-Stuffed Potatoes

Ditalini only invented her chorizo-stuffed potatoes a few days ago, so here’s a brand-new recipe for you: Correction: I misunderstood what Ditalini told me about this recipe. She saw it on the Food Channel (she doesn’t remember the exact show) and made some slight modifications to it. We made them to bring to a Superbowl party, and they were a hit.

Chorizo-Stuffed Potatoes

  • Servings: 4-6
  • Difficulty: medium
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Chorizo-Stuffed Potatoes


  • 12-18 small red potatoes
  • olive oil
  • salt & pepper
  • ground chorizo
  • shredded cheddar or cheddar/jack cheese


Cook chorizo in a frying pan, crumbling the meat.  Set aside and save.

Wash potatoes (leave skins on), dry with paper towels, place in a shallow baking pan.  Brush with olive oil and sprinkle with salt & pepper.  Place in a 425-degree oven for 25 minutes.  Remove and let cool.

Slice each potato in half.  Hollow out potato halves with a spoon or melon baller. leaving skin and about a quarter-inch of potato.

Stuff halves with chorizo, place shredded cheese on top.  Put them in a shallow casserole dish, reheat long enough to melt the cheese, cover with foil, and bring to Superbowl party!


We use ground chorizo, which is packaged like ground beef.  Chorizo sausages have skins and the meat comes in larger chunks, which are disadvantages with this recipe.

When you hollow out the potatoes, you can save the innards for some other use if desired — they’re not needed for this recipe.

About Crouton deMenthe  Amateur cook and barbecue fanatic.


Amateur cook and barbecue fanatic.

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