Twice Baked Potato with Chorizo
WHAT YOU NEED
- 4 russet potatoes
- 9-ounce package Cacique chorizo (pork or beef)
- ¾ cup Cacique Picante Sour Cream
- 4 tablespoons butter
- ½ teaspoon kosher salt
- 2 egg yolks
- 1 cup Cacique shredded Four-Cheese Blend, divided
- 1 cup lightly packed cilantro leaves, chopped
- ¼ cup minced white onion
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lime juice
HOW TO MAKE IT
- Heat the oven to 400F. Rinse and scrub the potatoes and bake them on a rimmed sheet for 45 minutes to 1 hour, until they’re tender. Pull them out of the oven, leaving the heat at 400F.
- While the potatoes bake, cook the chorizo in a nonstick skillet over medium heat. Use your spoon to roughly break it apart and fry, stirring minimally, until it’s cooked through with some crispy bits, about 10 minutes. Use a slotted spoon to transfer it to a bowl and set aside.
- When the potatoes are cool enough to handle (if you don’t want to wait, you can hold them in an oven mitt or dish towel), halve them lengthwise and scoop the centers into a bowl, taking care that the skin doesn’t tear or collapse. Roughly mash with the crema, butter, and salt; when it’s warm but not piping-hot, fold in the egg yolks, followed by the chorizo and ½ cup shredded cheese.
- Divide this mixture among the potato shells, sprinkle the remaining cheese evenly over the top of each one, and return to the oven for another 15 or 20 minutes, until they are warmed throughout and the cheese is browned.
- In a bowl, combine the cilantro and minced onion with the olive oil and lime juice. Serve the potatoes immediately, with the cilantro salsa spooned over the top.
