Fiesta Chorizo & Poblano Potato Skins

Fiesta Chorizo & Poblano Potato Skins - Crispy potato skins filled with chorizo, cheddar cheese, roasted poblano pepper, tomatoes, cilantro and a creamy Southwestern dip! | foxeslovelemons.com

Even as a culinary school graduate, the truth is, I don’t know how to cook everything. That’s how, over the holidays break, I found myself in the kitchen, asking my husband “how do I make a potato skin?”. That sounds like something a football-loving guy would know how to make, right? Jeff laughed and thought it was hilarious that I had no idea what I was doing, but hey – they didn’t teach us how to make potato skins at my school that focused mainly on classical French techniques, OK?

True, I’ve made sweet potato skins before, but those were a little different because I wasn’t trying to make a little bowl shape from the whole potatoes. It turns out that my hunch was right, and Jeff did know a little bit about how to help me make these Fiesta Chorizo & Poblano Potato Skins. It’s not complicated, it just takes a little bit of time – cook the whole potatoes first, then halve them and scoop out their insides, then bake them until crisp (turning once), then fill, then bake again.

Fiesta Chorizo & Poblano Potato Skins - Crispy potato skins filled with chorizo, cheddar cheese, roasted poblano pepper, tomatoes, cilantro and a creamy Southwestern dip! | foxeslovelemons.com

For the “filling and baking again” portion of the event, I went with chorizo and shredded cheddar cheese. The skins are finished with a strip of roasted poblano pepper, tomatoes, cilantro and a dollop of La Terra Fina Fiesta Dip made with Greek Yogurt. This dip contains a flavorful variety of grilled vegetables mixed with whole black beans. It’s awesome served warm or cold with tortilla chips, or as a topping for nachos, baked potatoes . . . or potato skins. Serve these for the big game next month and watch them disappear!

Want to win a prize pack of La Terra Fina goodies like dips and quiche? Enter the Rafflecopter below the recipe for a chance to win! Open to U.S. lower 48 residents only, thanks!

Fiesta Chorizo & Poblano Potato Skins - Crispy potato skins filled with chorizo, cheddar cheese, roasted poblano pepper, tomatoes, cilantro and a creamy Southwestern dip! | foxeslovelemons.com

To find out more about La Terra Fina, be sure to connect with them on Facebook, Twitter, Pinterest and Google+.

Fiesta Chorizo & Poblano Potato Skins

Yield: Makes 20 potato skins

Prep Time: 15 minutes

Cook Time: 27 minutes

Ingredients:

  • 2 large poblano peppers
  • 10 small yellow potatoes
  • 1 pound ground chorizo
  • Nonstick cooking spray
  • 12 ounces shredded Cheddar cheese
  • 2/3 cup La Terra Fina Fiesta Dip made with Greek Yogurt
  • 1 cup grape tomatoes, halved
  • 1/2 cup chopped fresh cilantro

Directions:

  1. Using open flame of gas range (set to medium heat), roast poblanos about 5 minutes or until blackened all over, using tongs to rotate peppers as they cook. Transfer peppers to medium bowl; cover with plastic wrap and let stand 5 minutes. Use knife to scrape skin from peppers. Remove seeds; then cut peppers into 1/4-inch-wide slices.
  2. 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).
  3. Meanwhile, preheat oven to 400 degrees F. 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. Using a slotted spoon; transfer to chorizo to paper-towel lined plate.
  4. Spray rimmed baking pan with cooking spray. Cut potatoes in half lengthwise. Use small spoon to 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.
  5. Divide chorizo and cheese over potato skins. Transfer to oven; bake 4 to 5 minutes or until cheese is melted. Top potato skins with Fiesta Dip, tomatoes, cilantro and poblano slices and serve immediately.

Home Chef Tip: Don't have a gas range? You can roast the poblanos using the broiler setting on your oven. Place the peppers on a rimmed baking pan, then place an inch or two from the broiler element set to HIGH. Watch very carefully (don't walk away), and use tongs to rotate the peppers so they blacken evenly.

Making one of my recipes? Please let me know by sharing a photo on my Facebook page, or uploading to Instagram or Twitter with the tag #foxeslovelemons. It would make my day!

a Rafflecopter giveaway

Disclosure: As a Food Lovers ambassador, this post was sponsored by La Terra Fina. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.

Stay Connected

56 comments

  1. I may not be classically trained, but I like to think I know how to cook most things until someone asks me some off-the-wall question about a recipe and I’m like ummmmm internet? Haha Love the sound of the fiesta dip and chorizo!

  2. Spinach & Parmesan Dip made with Greek Yogurt   Always a favorite

  3. Spinach & Parmesan Dip

  4. Spinach & Parmesan Dip

  5. Chunky Spinach Artichoke & Parmesan Dip looks divine!!!

  6. We will be serving Chunky Spinach Artichoke & Parmesan Dip.  Even the kids love it.

  7. Wild smoked salmon appeals to me.

  8. I will be serving Chunky Artichoke & Jalapeño Dip, YUMMY!

  9. I will definitely be serving the Wild Salmon dip with rustic bread for the big game!

  10. My local Costco carries the Spinach and Kale/greek yoghurt dip and I actually serve that pretty often. It’s great warmed up in the microwave and folks don’t realize they aren’t eating the normal fat-laden mayo and spinach dip.

  11. I’d be serving the Artichoke and Garlic dip!

  12. Wild smoked salmon. YUM. Thank you for the chance.

  13. I would love to try the spinach, artichoke and parmesan dip and spread! 

  14. I would like to try the Spinach & Parmesan Dip.

  15. Artichoke and Garlic dip would be great. thank you

  16. Spinach & Parmesan Dip

  17. Spinach and Kale dip spread!

  18. Chunky Artichoke Parmesan Garlic Dip

  19. I’d love the Spinach & Parmesan Dip made with Greek Yogurt I love this dip on the little bread that’s in the deli section also love the Wild Smoked Salmon Dip & Spread

  20. I would love the spinach and parmesan dip!

  21. I’d like to try the Spinach, Artichoke & Parmesan Dip made with Greek Yogurt.

  22. Would love to try the Artichoke & Jalapeño Dip made with Greek Yogurt!!~

  23. The biggest dip of the day will probably be Tom Brady (hope you are not a Pats’ fan), but I would like to try the Chunky Artichoke & Jalapeño Dip.

  24. I am going to have to say Artichoke & Jalapeno Dip made with Greek Yogurt.  I like things spicy.

  25. I would serve the Chunky Spinach Artichoke & Parmesan Dip for the game.

  26. Spinach Artichoke yum!

  27. I’ll be serving the spicy fiesta wonton bites

  28. Spinach and parmesan

  29. I would like to try and serve the Chunky Artichoke Parmesan Garlic Dip

  30. i want to get the artichoke and jalapeño greek yogurt dip

  31. I would serve the Chunky Artichoke & Jalapeño Dip!

  32. The Chunky Spinach Artichoke & Parmesan Dip seems like a dip that everyone would love, including me!

  33. I’d serve the Wild Smoked Salmon Dip & Spread.

  34. I’ll be serving the Wild Smoked Salmon flavor!

  35. The artichoke and jalapeno.

  36. The artichoke parmesan dip sounds delicious!

  37. Spinach and Parmesan Dip for sure!  Thank you so much for the opportunity! This is fantastic! 

  38. I’d like to try the Chunky Spinach Artichoke & Parmesan Dip!

  39. I would love to try the Spinach & Parmesan Dip.

  40. I’d like to serve the Spinach Artichoke Dip with Bacon

  41. I’d serve the Artichoke and Jalapeno, I’m allergic to spinach so its so nice to see an artichoke dip that doesn’t have it in it too.

  42. I will be serving the Wild Smoked Salmon Dip & Spread at our Super Bowl party.

  43. I like the Classic Ranch.   Thank you

  44. Spinach & Parmesan Dip

  45. Chunk spinach artichoke parm

  46. I would love to make the Spinach Artichoke Dip with Bacon.

  47. I think the Fiesta Dip and spread would be perfect for game day food. 

  48. I’ll be serving the Wild Smoked Salmon dip.

  49. i would love to make the Wild Smoked Salmon Dip & Spread

  50. I will be serving Chunky Artichoke & Jalapeño Dip for the big game!

  51. I would love to serve the Spicy Artichoke and Jalapeno dip.  It sounds so yummy,

  52. I would love to try the lower calorie Spinach, Artichoke & Parmesan Dip made with Greek Yogurt from La Terra Fina.

  53. I would serve the Chunky Artichoke & Jalapeño Dip for the game.

  54. Thanks hon for the shoutout about knowing a thing or two about potato skins. I don’t remember helping much, except for pointing out how to best make them and, of course, sampling the flavor. I liked the southern flair this dip added … And it paired very well with the spicy chorizo. Good recipe!

    • I’ll always remember this recipe as the day you sat at the table, over holiday break, and just waited for me to be done photographing these so you could eat them 😉

Leave a Reply

Your email address will not be published. Required fields are marked *