Loaded Chorizo Baked Potato

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This south-of-the-border-inspired stuffed baked potato recipe is so delicious! A loaded chorizo baked potato is a simple dish to whip up and it’s perfect for lunch or dinner, perhaps paired with some veggies or a salad. Baked potatoes are filled with a flavorful chorizo and Mexican crema filling and there are some chipotle peppers in there for a smoky heat, as well as queso fresco, cilantro, pickled red onion, and lime wedges to add all those fabulous Mexican flavors that make it so satisfying.

Three loaded chorizo baked potatoes rest on a blue plate, adorned with toppings like sour cream and cheese. Lime wedges, cilantro, and an array of condiments surround these savory delights.

This is the ultimate loaded chorizo baked potato recipe that promises a flavorful feast for everyone who loves those amazing Mexican flavors that always satisfy.

You might also like to try out these taco stuffed sweet potatoes, some cheesy ranch bacon potatoes, or these twice-baked breakfast potatoes.

A loaded chorizo baked potato is topped with crumbled cheese, pickled onions, and sauce. It is plated with a lime wedge and cilantro. Sides of herbs, sauce, and lime slices are nearby.

Why You’ll Love It

Full of Mexican flavors: The combination of Mexican crema, chipotle peppers, cilantro, queso fresco, and limes ensures this dish is brimming with incredible south-of-the-border flavors.
A gluten-free meal: You don’t need to sub any ingredients. This recipe is naturally gluten-free.
So easy to prepare: You simply need to bake the potatoes, mash butter into them, whiz up your chipotle crema sauce in a blender, top with the chorizo and any other toppings you want. Then you just have to grab a fork and enjoy!

Loaded chorizo baked potatoes are topped with crumbled chorizo, diced onions, savory sauce, and melted cheese. Garnished with cilantro and lime wedges on a teal plate, they’re surrounded by additional flavorful ingredients.

Chorizo Stuffed Baked Potato Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Chorizo: Mexican chorizo adds so much meaty, salty flavor to the dish.
Potatoes: I used large Russet potatoes but Yukon Gold would also be good.
Butter: To mash into the baked potatoes.
Mexican crema: A creamy, mild and slightly tart dairy product that features in many Mexican recipes. It’s also known as crema fresca or crema Mexicana.
Chipotle peppers: Canned ones work well here.
Queso fresco: A crumbly Mexican cheese for garnishing the chorizo baked potatoes.
Cilantro: An aromatic garnish that also adds a pop of color to the presentation.
Red onions: A sweet and piquant topping (I love this brand!)

A vibrant scene of culinary delights unfolds on the surface: loaded chorizo baked potatoes alongside lime wedges, cilantro, aromatic spices, red onions, sour cream, cheese cubes, crumbled cheese, and a small dish of sauce.

How to Make a Loaded Chorizo Baked Potato

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Bake the potatoes: Pierce them with a fork or knife all over, rub oil, salt and pepper on them, and bake in the oven until tender.
Mash the potatoes: Scoop out the potato flesh into a bowl and mash in butter, kosher salt and black pepper. Spoon this mashed potatoes mixture back into the potato skins.
Make the chipotle crema: Blend the Mexican crema with the chipotle chilies, seasoning to taste.
Cook the chorizo: Cook the chorizo in a skillet, stirring all the time, until fully cooked, crumbly and firm.
Assemble the loaded potatoes: Sprinkle each potato with salt and pepper, add the chorizo and chipotle crema on top. Crumble over some queso fresco and add cilantro and pickled red onion. Squeeze over some lime juice and serve.

A fork lifts a bite of a loaded chorizo baked potato, topped with crumbled meat, cheese, and herbs.

Substitutions and Variations

Add salsa: You can add your favorite salsa on top. Salsa fresca is one of the best accompaniments, as it lends a bright flavor to contrast with the smoky, creamy chipotle sauce. Black or pinto beans would be a great addition as well, or how about some creamy guacamole?
Make it vegetarian: Swap the chorizo for soy chorizo.
Make it vegan: Replace the butter with a vegan butter alternative, the chorizo with soy chorizo, the crema with a vegan sour cream, and the crumbled cheese with vegan crumbled cheese.
Sweet potatoes: Use sweet potatoes instead of russet potatoes.
Butter: You can use olive oil, avocado oil, ghee, or coconut oil instead of butter.
Mexican crema: Mexican crema has a thinner and smoother consistency than sour cream and yogurt. However, if you cannot find Mexican crema, sour cream or Greek yogurt is a perfect substitute. If you find the sauce is too thick, just add a splash of water to thin it out.
Chorizo: No chorizo? Uncooked regular sausage that you can customize to your liking would work well with this recipe instead. Try to avoid the sausage already in casings and go for the ground beef or pork sausage instead. Grilled chicken that’s been cubed and reheated is also a nice substitute. Don’t use spicy Italian sausage – the flavor doesn’t go so well with the other ingredients.
Queso fresco: Although you might think feta cheese would be a great substitute, shredded cheddar cheese is a better option. To melt the cheese prior to putting on the toppings, sprinkle it on top of the baked potato after putting the filling back in and pop it back in the oven for a few minutes until fully melted.
Cilantro: Not a fan? Swap it for some chopped green onions.

Three loaded chorizo baked potatoes topped with cheese, sauce, and herbs on a blue plate, garnished with lime wedges and cilantro. Various condiments in small bowls surround the dish.

Serving Suggestions

Appetizer: Begin your meal with shrimp ceviche.
Side dishes: Pair your chorizo potatoes with Mexican street corn or corn and kale salad.
Desserts: Finish up with eggnog tres leches cake or Mexican rice pudding.

Loaded chorizo baked potatoes are topped with crumbled cheese, pickled onions, sauce, lime wedges, and cilantro on a blue plate, with ingredients in bowls nearby.

How to Store Chorizo Baked Potato

Store: The baked potatoes with no toppings on them can be stored in an airtight container for up to 5 days. However, after 3 days, there is a potential for the potatoes to become a little hard and dried out.
Freeze: This isn’t a good recipe for freezing.
Reheat: To moisten up the potatoes when reheating, add a teaspoon of water or a little bit of butter to each one and microwave on high for 30 seconds. Continue the process until they reach your desired temperature.

A loaded chorizo baked potato topped with crumbled cheese, pickled onions, cilantro, and sauce sits invitingly on a white plate. Lime wedges and extra toppings nearby await your perfect bite.

Top Tips

Dry potatoes: It’s really important the potatoes are completely dry before putting oil and salt on them. This ensures crispy skin all around the potatoes when baking.
Keep the chorizo moving: If you let the chorizo sit too long in the pan, there is the potential for it to burn in places. Stirring the chorizo constantly will ensure even cooking and color.
Watch the added salt: When you mix the potatoes with butter, salt and pepper, keep in mind chorizo is quite salty. If you make the potatoes salty, it might make the overall dish too salty after adding the chorizo, so adjust the flavors to your preference.

A hand squeezes a lime over a loaded chorizo baked potato, topped with crumbled toppings and sauce, placed on a white speckled plate with a cilantro garnish.

Mexican Baked Potato FAQs

What is Mexican chorizo?

This ingredient is typically made with finely minced pork, although many other types of meats, such as offal and plant-based alternatives, feature in chorizo these days. Mexican chorizo has a little paprika, but most of the color and flavor are from local chilies such as pasilla peppers.

Can I use Spanish chorizo instead?

Spanish chorizo is a little different. It’s made with smoked pork and a type of smoked paprika called pimentón. It’s cured and dry-aged so won’t be as moist as the Mexican version. Although you could use this type of chorizo in place of the Mexican kind, it will affect the flavor of the dish quite a bit.

Can I use homemade pickled red onions?

Sure! Try this recipe – you’ll love them!

Loaded chorizo baked potato topped with crumbled cheese, chopped bacon, and sauce on a plate. Surrounded by bowls of cheese, chopped herbs, lime, and a drink with a lime slice.

Chorizo Chipotle Crema and Queso Stuffed Baked Potatoes Recipe

Ingredients for a loaded chorizo baked potato are artfully arranged on a light countertop, featuring potatoes, spicy chorizo, creamy cheese, rich cream, fresh cilantro, tangy lime, sliced onions, vibrant spices, and savory sauce.

A glass bowl contains several unpeeled potatoes, ready to transform into delicious loaded chorizo baked potatoes, with some seasoning sprinkled on a beige surface.

I just know you are going to love this loaded chorizo baked potato recipe. It’s easy to make and those Mexican flavors are amazing – eating this is like having a fun fiesta on your tongue! Enjoy it for brunch or breakfast, for lunch or even for dinner. This versatile dish is so good, and you can dress it up however you wish, adding more chilies for heat, extra cheese or even sliced avocado or beans.

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Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.