Twice-Baked Potatoes with Chorizo and Chipotle
By Natalie EstradaPublished on December 17, 2019
Time
2 hours
Yield
Serves 4
Ingredients
4 (8- to 10-ounce) russet potatoes, unpeeled¼ teaspoon table salt, plus salt for moistening potatoes4 ounces Mexican-style chorizo sausage, casings removed5 tablespoons unsalted butter, melted, divided¼ cup sour cream 1 tablespoon minced canned chipotle chile in adobo sauce 3 ounces Monterey Jack cheese, shredded (¾ cup)4 scallions, sliced thin
Before You Begin
Try to find potatoes of equal size and weight to ensure even cooking. Larger potatoes will work, but the baking time in step 1 will be longer. This recipe can easily be doubled.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Prick each potato lightly with fork in 6 places. Dissolve 1 tablespoon salt in ½ cup water in large bowl. Add potatoes and toss so exteriors are evenly moistened. Place potatoes on wire rack set in rimmed baking sheet. Bake until centers register 205 degrees, 50 minutes to 1 hour. Let potatoes cool for 15 minutes. Reduce oven temperature to 400 degrees.
- While potatoes bake, cook chorizo in 12-inch ovensafe nonstick skillet over medium heat, breaking up meat with spoon, until well-browned and cooked through, 5 to 7 minutes. Using slotted spoon, transfer chorizo to paper towel–lined plate; set aside. Wipe skillet clean with paper towels.
- With potatoes sitting on flat sides, cut off top ¼ inch and discard. Using fork, carefully remove potato flesh from remaining portion of potato by poking and twisting at insides to loosen, leaving ¼-inch wall all around inside of potato. Transfer potato flesh to medium bowl. Set aside potato shells.
- Using potato masher, mash potato flesh until smooth. Stir in 3 tablespoons melted butter, sour cream, chipotle, and salt until incorporated. Stir in Monterey Jack, scallions, and chorizo until combined. Season with salt to taste. Divide filling among potato shells (scant ¾ cup each), mounding filling over tops of potatoes.
- Fluff up top of filling with tines of fork. Brush 1 tablespoon melted butter in now-empty skillet and place potatoes in skillet. Brush remaining 1 tablespoon melted butter over tops of potatoes.
- Bake until potatoes are warmed through and beginning to brown on top, 20 to 23 minutes. Let cool for 10 minutes before serving.
- At the end of step 4, let potatoes cool completely. Cover with plastic wrap and refrigerate for up to 24 hours. To serve, continue with step 5, increasing baking time by 10 minutes.
to make ahead
Time
2 hoursYield
Serves 4Ingredients
4 (8- to 10-ounce) russet potatoes, unpeeled
¼ teaspoon table salt, plus salt for moistening potatoes
4 ounces Mexican-style chorizo sausage, casings removed
5 tablespoons unsalted butter, melted, divided
¼ cup sour cream
1 tablespoon minced canned chipotle chile in adobo sauce
3 ounces Monterey Jack cheese, shredded (¾ cup)
4 scallions, sliced thin
Test Kitchen Techniques
Ingredients
4 (8- to 10-ounce) russet potatoes, unpeeled
¼ teaspoon table salt, plus salt for moistening potatoes
4 ounces Mexican-style chorizo sausage, casings removed
5 tablespoons unsalted butter, melted, divided
¼ cup sour cream
1 tablespoon minced canned chipotle chile in adobo sauce
3 ounces Monterey Jack cheese, shredded (¾ cup)
4 scallions, sliced thin
Test Kitchen Techniques
Ingredients
4 (8- to 10-ounce) russet potatoes, unpeeled
¼ teaspoon table salt, plus salt for moistening potatoes
4 ounces Mexican-style chorizo sausage, casings removed
5 tablespoons unsalted butter, melted, divided
¼ cup sour cream
1 tablespoon minced canned chipotle chile in adobo sauce
3 ounces Monterey Jack cheese, shredded (¾ cup)
4 scallions, sliced thin
Test Kitchen Techniques
Why This Recipe Works
We wanted twice-baked potatoes with crisp, well-seasoned skins and loads of rich, boldly flavored potato filling. To get there, we pricked each spud a few times with a fork and then dunked the potatoes in a saltwater solution before baking them. Pricking the potatoes prevented steam from building up inside them, and the salty bath seasoned the skins and encouraged them to dry and crisp in the oven. After letting the potatoes cool and scraping out their insides, we mixed in rich butter and tangy sour cream, along with Monterey Jack cheese, crumbled chorizo, and smoky, spicy chipotle chile, for maximum flavor impact in every bite.
Before You Begin
Try to find potatoes of equal size and weight to ensure even cooking. Larger potatoes will work, but the baking time in step 1 will be longer. This recipe can easily be doubled.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Prick each potato lightly with fork in 6 places. Dissolve 1 tablespoon salt in ½ cup water in large bowl. Add potatoes and toss so exteriors are evenly moistened. Place potatoes on wire rack set in rimmed baking sheet. Bake until centers register 205 degrees, 50 minutes to 1 hour. Let potatoes cool for 15 minutes. Reduce oven temperature to 400 degrees.
- While potatoes bake, cook chorizo in 12-inch ovensafe nonstick skillet over medium heat, breaking up meat with spoon, until well-browned and cooked through, 5 to 7 minutes. Using slotted spoon, transfer chorizo to paper towel–lined plate; set aside. Wipe skillet clean with paper towels.
- With potatoes sitting on flat sides, cut off top ¼ inch and discard. Using fork, carefully remove potato flesh from remaining portion of potato by poking and twisting at insides to loosen, leaving ¼-inch wall all around inside of potato. Transfer potato flesh to medium bowl. Set aside potato shells.
- Using potato masher, mash potato flesh until smooth. Stir in 3 tablespoons melted butter, sour cream, chipotle, and salt until incorporated. Stir in Monterey Jack, scallions, and chorizo until combined. Season with salt to taste. Divide filling among potato shells (scant ¾ cup each), mounding filling over tops of potatoes.
- Fluff up top of filling with tines of fork. Brush 1 tablespoon melted butter in now-empty skillet and place potatoes in skillet. Brush remaining 1 tablespoon melted butter over tops of potatoes.
- Bake until potatoes are warmed through and beginning to brown on top, 20 to 23 minutes. Let cool for 10 minutes before serving.
- At the end of step 4, let potatoes cool completely. Cover with plastic wrap and refrigerate for up to 24 hours. To serve, continue with step 5, increasing baking time by 10 minutes.
to make ahead
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