Loaded Chorizo Baked Potato
This is the ultimate loaded chorizo baked potato recipe that promises a flavorful feast for everyone who loves those amazing Mexican flavors.
Servings: 4
Equipment
Ingredients
For the Baked Potatoes:
- 4 russet potatoes scrubbed clean and dried
- 1 Tablespoon oil
- ½ Teaspoon salt
- ¼ Teaspoon black pepper
- 8 Tablespoons butter cubed
For the Chipotle Crema and Chorizo:
- 7 Ounces Mexican crema
- 1 or 2 chipotle peppers canned
- salt and black pepper to taste
- 9 Ounces chorizo Mexican
For Garnish:
- cilantro roughly chopped
- queso fresco crumbled
- pickled red onion sliced
- limes quartered
Instructions
Bake the Potatoes:
- Preheat the oven to 400°F.
- Using a fork, poke holes all over the potatoes. Put them in a bowl, and rub the oil, salt, and pepper on them, making sure they are fully coated.
- Arrange the potatoes on a parchment paper lined baking sheet and bake in the oven for 45 minutes to 1 hour. If your potatoes are on the smaller side, check them after 45 minutes.
- Once the potatoes are finished baking, with oven mitts or towels, carefully remove the potatoes and make slits down the length of each one. With a spoon, scoop out the inside of the potatoes and place in a small bowl.
- Mash the insides of the potato with butter, salt and pepper, using a fork or potato masher to fluff and combine the ingredients together. You will need to under-salt the potatoes as the chorizo is quite salty.
- Once combined and fluffy, spoon the potato flesh back into each skin.
Make the Chipotle Crema and Chorizo:
- While the potatoes are baking, either in a blender or using an immersion blender with a tall shatter-proof jar, blend the Mexican crema and chipotle chili until smooth.
- Adjust the taste using salt, pepper, or adding another chili if you prefer more heat. Set aside.
- About 15 minutes before the potatoes are finished baking, cook the chorizo in a skillet over a medium heat until firm and crumbly, stirring constantly to prevent burning.
Assemble and Serve:
- Put each potato on a plate. Sprinkle with salt and pepper, then add the cooked chorizo and drizzle with chipotle crema.
- Sprinkle with queso fresco crumbles and cilantro and add some pickled red onion slices.
- Squeeze lime juice over the potatoes and serve right away.
Notes
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.
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.
Nutrition
Calories: 506kcal | Carbohydrates: 47g | Protein: 18g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 69mg | Sodium: 543mg | Potassium: 930mg | Fiber: 4g | Sugar: 7g | Vitamin A: 503IU | Vitamin C: 12mg | Calcium: 142mg | Iron: 3mg
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