These Mexican Mini Loaded Potato Skins are a great finger food for a gathering, weekend night or anytime! Can be made ahead of time and frozen. Made with chorizo, four cheese mexican blend, queso fresco, scallions and served with sour cream. Your belly will say yum!
Author: Mexican Appetizers and More
2lbssmall new potatoesrinsed and baked (can use any small potato)
2scallionsrinsed and chop
8ozchorizoremoved from casing
8oz4 cheese mexican cheesethe shredded kind
Rinse new potatoes and bake at 400° F (205° C) for about 30 minutes until fork tender. Set aside to cool.
Cook chorizo with chopped garlic in a skillet over medium heat for about 5 to 10 minutes breaking chorizo apart with spoon.
Once cooked, drain excess oil from chorizo through a strainer or colander. Otherwise the potatoes will be too oily.
When potatoes are cool enough to handle cut lengthwise and scoop some of the potatoes from each half. (Optional: Add the potato that has been scooped and removed to chorizo mixture)
Fill potato halves with chorizo mixture.
Top each potato with queso fresco, mexican 4 cheese, sprinkle cojita cheese (if using) and top with scallions.
Broil for a few minutes until potatoes are warmed through and bubbly golden brown. Serve immediately with sour cream.
Great to make ahead of time and refrigerate. Could also freeze for future appetizer or snack.