Peruvian Potato Skins with Chorizo and Queso Fresco

Crispy baked potato skins loaded with crumbled chorizo, melted queso fresco, and a dollop of sour cream. A flavorful and satisfying snack with a South American twist.

Prep Time

15 minutes

Total Time

45 minutes

Calories

555 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.68/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Dietary:

Ingredients

Servings

4Russet potatoes(Medium-sized)

£1.20

4ozChorizo(Mexican chorizo, casing removed)

£2.00

4ozQueso Fresco(Crumbled)

£2.50

4tablespoonsSour cream(For topping)

£0.50

2tablespoonsOlive oil

£0.15

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack pepper(Or to taste)

£0.02

2tablespoonsCilantro(Chopped, for garnish (optional))

£0.35

Total Cost

£6.73

£1.68 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Scrub the potatoes and prick them several times with a fork. Rub with olive oil, salt, and pepper.
2.
Bake the potatoes for 45-60 minutes, or until they are easily pierced with a fork.
3.
Let the potatoes cool slightly. Cut them in half lengthwise and scoop out most of the potato flesh, leaving about 1/4 inch of potato attached to the skin. Reserve the scooped-out potato for another use (like mashed potatoes!).
4.
In a skillet, cook the chorizo over medium heat, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
5.
Brush the inside of the potato skins with olive oil and season with salt and pepper.
6.
Fill each potato skin with the cooked chorizo and top with crumbled queso fresco.
7.
Place the potato skins on a baking sheet and bake for 5-7 minutes, or until the cheese is melted and bubbly.
8.
Top each potato skin with a dollop of sour cream and sprinkle with chopped cilantro (optional). Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (225g)

555 kcal / 2322 kJ

Carbs

40g

15% of RDA

Fat

35g

50% of RDA

Protein

22g

44% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

3 g

3% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For extra crispy skins, bake the empty potato skins for 5-10 minutes before adding the filling.

You can substitute chorizo with ground beef or shredded chicken.

Add diced onions or bell peppers to the chorizo while cooking for added flavor and texture.

If you don't have Queso Fresco, Monterey Jack or mild cheddar cheese can be used as a substitute.

Spice it up by adding a drizzle of your favorite hot sauce before serving.

Cooking Equipment

Oven

Baking sheet

Skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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