Fiesta Chorizo & Poblano Potato Skins
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 20 servings
2 large poblano peppers
10 small yellow potatoes
1 pound ground chorizo
Nonstick cooking spray
12 ounces shredded cheddar cheese
2/3 cup Fire Roasted Fiesta Dip made with Greek Yogurt; Also try with any of our Classic or our Greek Yogurt Dips & Spreads
1 cup grape tomatoes, halved
1/2 cup fresh cilantro, chopped
Preheat oven to 400°F.
Roast poblanos over medium flame on gas range, about 5 minutes or until blackened, use tongs to rotate peppers as they cook. Transfer peppers to medium bowl; cover with plastic wrap and let stand 5 minutes. Scrape skin from peppers. Remove seeds; cut peppers into 1/4-inch-wide slices. Set aside.
Scrub potatoes clean and prick each potato in several places with fork. Microwave on high 6 to 7 minutes or until soft but not mushy (potatoes may also be baked in oven until tender).
In medium skillet, cook chorizo over medium heat 6 to 8 minutes or until cooked through, breaking up meat with side of spoon and stirring occasionally. Use a slotted spoon to transfer chorizo to paper-towel lined plate.
Spray rimmed baking pan with cooking spray. Cut potatoes in half lengthwise. Remove most of potato flesh from skins; reserve potato flesh for another use. Place potato skins, flesh side down, on prepared baking pan and transfer to oven; bake 5 minutes. Flip potato skins so that the flesh side is up; return to oven and bake 7 minutes.
Divide chorizo and cheese over potato skins. Bake 4 to 5 minutes or until cheese is melted. Top potato skins with Fiesta Dip, tomatoes, cilantro and poblano slices and serve immediately.
NOTE: Fire Roasted Veggie Fiesta Dip can also bake in potato skins for a slightly cheesier experience.
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Recipe and photo by Foxes Love Lemons.