Chorizo and Roasted Garlic Stuffed Potatoes

Chorizo and Roasted Garlic Stuffed Potatoes

Serves 2-4

Ingredients

• 2 medium-sized potatoes, unpeeled and scrubbed
• 2 links of chorizo sausage, finely chopped
• 2 tablespoons olive oil (for frying)
• 8 cloves of roasted garlic
• 1/3 cup sour cream
• salt and pepper to taste
• 1/2 cup sour cream (for topping)

Instructions

1. Slice the chorizo links then chop finely. Heat a skillet and add 2 tablespoons olive oil. Fry the chopped chorizo until slightly crisp. Transfer into a bowl or plate lined with paper napkins to soak up excess fat. Set Aside.
2. Boil unpeeled potatoes in salted water 15-20 minutes or until tender. Cool slightly then slice in horizontal halves. Scoop the flesh from the potatoes into a bowl leaving a 1/4 inch of a shell. Set aside.
3. Into the bowl of potato flesh, add the sour cream, 3/4 portion (1/4 set aside for topping) of the crisped chorizo bits, roasted garlic cloves, salt and pepper. Mash and mix all ingredients together with a fork to make filling.
4. Spoon the filling into the potato shells. Place stuffed potatoes in a lightly oiled baking sheet. Bake in a 375’F oven for 15 minutes or until the tops get slightly browned.
5. To serve, spoon sour cream over the baked stuffed potatoes and top with reserved chorizo bits. Serve along with a simple salad.

Content and Image by Jeannie Maristela-Gust