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.
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!
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Fiesta Chorizo & Poblano Potato Skins
- 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
- 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.
- 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).
- 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.
- 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.
- 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.
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.