A fun and unique spin on the classic bar bite, this time with a little south-of-the-border flair!
If there is one thing that we like better than Aida Mollenkamp herself, it’s Aida Mollenkamp talking about making delicious food for people who are watching football. Check out her Mexican Potato Skins recipe:
The beauty of this recipe is its simplicity: you roast the potatos to knife tender, hollow them out with a melon baller, and prepare a little chorizo in a skillet. All you’ve got to do is add the chorizo to the potatoes, top with sour cream, and toss some scallions on top, and you’re good to go.
And, of course, the absolute best part of this recipe is that, despite being mexican themed, there is no single trace of cilantro. While we might not agree with the omission of bacon, we’re more than willing to overlook that choice because she refrained from ruining this dish with cilantro.
Here are the ingredients you’ll need:
- 20 small new red potatoes
- 1 tablespoon vegetable oil
- 6 ounces Mexican chorizo, removed from casing
- 1/2 cup shredded Monterey Jack cheese
- 2 green onions, thinly sliced crosswise
- Sour cream
