This party snack pays homage to three of my favorite other small bites — deviled eggs, chorizo potato tacos and potato skins. Frying the onions and garlic in some of the fat left over from browning the sausage adds an extra layer of flavor, plus frying onions in fat is one of the sacred pillars of tailgating.
These bite-sized potato skins are incredibly addictive right out of the oven or at room temperature, so feel free to make a double batch. Any potential leftovers look great on a plate of scrambled eggs with a little sour cream and salsa.
- 2 links spicy chorizo, removed from casing
- 1/2 small red onion, finely chopped
- 1 clove garlic, minced
- 1 pound small golf ball-sized potatoes, washed and halved
- 6 ounces sour cream
- several dashes, Mexican hot sauce (we love Cholula)
- 1/2 cup cilantro, chopped
- 2 scallions, white and green parts thinly sliced
- Salt and pepper
- Heat a large heavy pan over medium heat, then cook the chorizo until fully browned, breaking up chunks with a wooden spoon.
- Remove chorizo to a layer of paper towels using a slotted spoon. Drain off all but a tablespoon of the remaining fat.
- Fry the onions and garlic in the pan over medium-low until translucent, 8-10 minutes, stirring frequently to prevent burning. Remove and allow to cool to room temperature.
- Place potatoes in a large stockpot, cover with water and add a couple of tablespoons of salt. Bring to a boil and cook until just fork-tender.
- Drain potatoes and transfer to a baking sheet using tongs (they'll be extremely hot).
- Allow to cool to room temperature, then hollow out about halfway using a teaspoon. Transfer the potato innards to a medium mixing bowl.
- Mix potato innards with the chorizo, onion and garlic mixture, sour cream, hot sauce, half the cilantro and half the scallions until combined but still slightly chunky. Add salt and pepper to taste.
- Preheat oven to 375 degrees.
- Fill the hollowed-out potatoes with the potato-chorizo mixture and bake for 10-15 minutes or until slightly golden brown on top.
- Sprinkle with the remaining cilantro and scallions and serve with extra sour cream for dipping.