CHORIQUESO potato skins for a game day appetizer!

Choriqueso Potato Skins

Ingredients
• 3 large russet potatoes
• 1 lb beef chorizo (or pork chorizo)
• 1–1 ½ cups shredded mozzarella or Oaxaca cheese (or a mix)
• Neutral oil (canola or avocado) for roasting
• Pinch of salt

Optional Toppings
• Cilantro crema
• Diced jalapeños or poblano peppers (fresh or roasted)
• Diced tomatoes
• Fresh cilantro
• Hot sauce or salsa

Instructions
1. Bake the Potatoes
• Preheat oven to 400°F (200°C).
• Scrub and dry potatoes. Pierce each several times with a fork.
• Rub lightly with neutral oil and sprinkle with a pinch of salt.
• Bake directly on the oven rack or a baking sheet for 50–60 minutes, until tender when pierced.
2. Cook the Chorizo
• In a skillet over medium heat, cook 1 lb chorizo until fully browned, breaking it into crumbles. Drain excess grease if needed.
3. Prepare Potato Skins
• Once baked, let potatoes cool slightly. Slice in half lengthwise and scoop out most of the flesh, leaving a thin layer to hold shape.
• Return skins to a baking sheet, brush lightly with oil, and bake 15 minutes until crisp and golden.
4. Assemble & Bake
• Fill each potato skin with chorizo, then top generously with cheese.
• Return to oven and bake 5–7 minutes, or until cheese is melted and bubbly.
5. Garnish & Serve
• Top with cilantro crema, diced jalapeños, roasted poblano, or fresh tomato. Sprinkle with cilantro and serve hot.

Here’s how you make my super easy twoingredient low calorie, no bake, no refrigerate, no flour, no sugar, no gluten, no egg, no carb, no fat, no woman, no crime, no beans, no greens, no potatoes, no tomatoes, no lambs, no ramps, no hogs, no dogs, no chicken, no turkeys, no rabbits.