From: Country Living US
Yields:
6
Prep Time:
30 mins
Total Time:
3 hrs
Cal/Serv:
650
Perfect for a casual get-together with friends, these twice-baked potatoes feature a combination of creamy goat cheese and spicy chorizo inside a crisp potato shell. Easy and impressive never misses the mark!
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Ingredients
- 6 large russet potatoes
- olive oil
- 3/4 lb. fresh chorizo sausage
- 1/4 cup pimientos
- 1/4 cup whole milk
- 2 Tbsp. whole milk
- 2 Tbsp. unsalted butter
- 4 oz. goat cheese
- salt
- Freshly ground pepper
Directions
- Step 1Preheat oven to 400 degrees F. Prick top of each potato a few times with a fork and rub with olive oil. Place potatoes directly on oven rack and bake until easily pierced with a paring knife, about 1 hour. Transfer to a wire rack and let cool.
- Step 2Meanwhile, in a medium skillet over medium heat, cook chorizo until browned and crumbly and fat is rendered into pan, about 10 minutes. Stir in pimientos and cook for 2 more minutes. Set aside.
- Step 3Using a serrated knife, halve potatoes lengthwise. Using a spoon, scoop out flesh from all 12 halves into a medium bowl, leaving about 1/4-inch border of flesh inside potato skins. Place 6 potato-skin shells in a medium baking dish and set aside. (Discard 6 remaining scooped-out skins.)
- Step 4Mash scooped-out potato flesh with a fork. Stir in milk and butter until mixture is smooth. Crumble goat cheese into potatoes and stir until just combined. Fold in sausage mixture and season with salt and pepper.
- Step 5Divide potato filling among 6 remaining potato-skin shells and bake until heated through and tops begin to brown, about 20 minutes.
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