Mexican Potato Skin Bites

Name: Mexican Potato Skin Bites
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 8
Cuisine: Mexican
Ingredients: 170 grams Mexican chorizo, removed from casing; 2 green onions, thinly sliced crosswise; 118 milliliters shredded Monterey Jack cheese; 20 smalls new red potatoes; 8 servings Sour cream, for serving; 1 Tbsp vegetable oil

Mexican Potato Skin Bites requires approximately 55 minutes from start to finish. One portion of this dish contains about 11g of protein, 15g of fat, and a total of 307 calories. This gluten free recipe serves 8. It works well as a reasonably priced hor d'oeuvre. Head to the store and pick up vegetable oil, new potatoes, monterey jack cheese, and a few other things to make it today. This recipe is typical of Mexican cuisine.

Instructions

Watch how to make this recipe.

Heat the oven to 425 degrees F and arrange a rack in the upper third.

Equipment you will use

Oven

Place potatoes on a baking sheet, drizzle with oil, season with salt, and toss to coat. Roast until potatoes are fork tender, about 30 minutes.

Ingredients you will need

Potato

Salt

Cooking Oil

Equipment you will use

Baking Sheet

Set potatoes aside until cool enough to handle. Meanwhile, heat a medium nonstick frying pan to medium heat and cook chorizo, stirring occasionally, until browned, about 5 minutes. Set aside.

Ingredients you will need

Potato

Chorizo

Equipment you will use

Frying Pan

Slice potatoes in half and, using a melon baler or small spoon, scoop out most of the interior (leave about 1/4-inch of potato flesh). Divide chorizo among the skins and top with cheese.

Ingredients you will need

Potato

Chorizo

Cheese

Melon

Bake until skins are warmed through and cheese is melted, about 5 minutes.

Ingredients you will need

Cheese

Equipment you will use

Oven

Remove from oven, garnish with green onions, and pass sour cream on the side.

Ingredients you will need

Green Onions

Sour Cream

Equipment you will use

Oven

Equipment

Oven

Baking Sheet

Frying Pan

Ingredients

Servings:

170grams

Mexican chorizo, removed from casing 2

green onions, thinly sliced crosswise 118milliliters

shredded Monterey Jack cheese 20smalls

new red potatoes 8servings

Sour cream, for serving 1Tbsp

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir with a 4.5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.