Bbq Chorizo Stuffed Potatoes Recipes

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CHORIZO STUFFED REDS



Chorizo Stuffed Reds image

Provided by Guy Fieri

Categories     appetizer

Time 1h10m

Yield 10 stuffed potatoes

Number Of Ingredients 16

2 teaspoons granulated garlic
2 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons kosher salt
2 teaspoons freshly cracked black pepper
5 small red potatoes (about 1 pound total)
2 tablespoons olive oil
2 tablespoons canola oil
10 ounces Mexican-style chorizo, casing removed
1/2 cup small diced red onion
1/2 cup small diced roasted red bell peppers (about 1 pepper)
1/4 cup green olives, chopped
2 cloves garlic, minced
1/4 cup white tequila
1/4 cup chopped fresh cilantro, plus extra for garnish
1/4 cup grated Manchego cheese

Steps:

  • Preheat the oven to 375 degrees F.
  • For the potatoes: Mix the spices in a small bowl. Wash and dry the potatoes. Poke several times around each potato with a fork. Rub evenly with the olive oil and sprinkle evenly with the spice mixture. Place on a baking pan and bake until cooked through and the skin is crispy, 45 minutes to 1 hour. Remove from oven, halve and, with a small spoon, scoop out the potato, leaving about 1/8-inch of flesh in the skin. Reserve the skins and chop the potato flesh.
  • For the filling: In a saute pan over medium-high heat, add the canola oil. When hot, add the chorizo and cook for 5 to 6 minutes. Add the onions and saute for 4 to 5 minutes. Add the red bell peppers, olives and garlic and cook for 1 to 2 minutes more. Deglaze the pan with the tequila, cooking until the liquid is absorbed. Remove from the heat and stir in the cilantro and reserved potato flesh to combine.
  • Place the potato skins in a pie pan or similar baking dish, nesting them against each other. Fill each half with 1 1/2 tablespoons of the chorizo mixture, top with the cheese and return to the oven. Cook until cheese is starting to melt and they are heated through, 5 to 6 minutes. Garnish with chopped cilantro and serve hot.

BARBECUE-STUFFED POTATOES



Barbecue-Stuffed Potatoes image

Enjoy these potatoes stuffed with chicken, sour cream mixture and cheese - a delicious dinner that's ready in just 20 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 5

4 baking potatoes (1 1/2 lb)
1/2 cup fat-free sour cream
3 medium green onions, finely chopped (3 tablespoons)
1 1/3 cups refrigerated shredded fully cooked chicken in barbecue sauce
1/2 cup shredded reduced-fat extra-sharp Cheddar cheese (2 oz)

Steps:

  • Pierce potatoes with fork; arrange in circle on microwavable paper towels in microwave oven. Microwave uncovered on High 5 minutes; turn potatoes over. Microwave 5 minutes longer or until potatoes are tender when pierced in center with fork.
  • Meanwhile, in small bowl, mix sour cream and 2 tablespoons of the onions; set aside.
  • Place chicken in microwavable bowl; cover with microwavable plastic wrap (do not allow plastic wrap to touch food). Microwave on High 2 minutes or until thoroughly heated.
  • Cut potatoes open; fluff with fork. Top potatoes with chicken, sour cream mixture, cheese and remaining 1 tablespoon onions.

Nutrition Facts : Calories 350, Carbohydrate 58 g, Fiber 4 g, Protein 16 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 620 mg

PAPAS CON CHORIZO (MEXICAN CHORIZO AND POTATOES)



Papas con Chorizo (Mexican Chorizo and Potatoes) image

The bold, delicious flavors of this traditional Mexican dish are sure to become your new favorite breakfast. Top with a fried or poached egg, or serve inside corn tortillas. I like to top mine with Cotija cheese, cilantro, and hot sauce, with a side of avocado. Home- or store-made chorizo is best, however, feel free to use your favorite brand.

Provided by France C

Categories     Side Dish     Potato Side Dish Recipes

Time 35m

Yield 4

Number Of Ingredients 5

1 ¼ pounds Yukon gold potatoes, cut into 3/4-inch cubes
¾ pound fresh Mexican chorizo sausage, casing removed
vegetable oil, as needed
1 small onion, diced
salt and ground black pepper to taste

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly soft, 5 to 6 minutes. Drain.
  • Meanwhile, cook chorizo over medium-high heat in a large skillet, breaking up any large clumps, until browned, 5 to 6 minutes. Remove chorizo to a paper towel-lined plate using a slotted spoon, reserving about 1 tablespoon of grease in the skillet. Add oil if necessary to make up 1 tablespoon.
  • Cook onion in the same skillet over medium heat, stirring occasionally, until they begin to soften and brown, 4 to 5 minutes. Add potatoes to the skillet and saute until potatoes are lightly browned, 5 to 7 minutes. Stir in chorizo and season with salt and pepper.

Nutrition Facts : Calories 364.4 calories, Carbohydrate 28.9 g, Cholesterol 72.8 mg, Fat 20.4 g, Fiber 2.6 g, Protein 16.3 g, SaturatedFat 0.2 g, Sodium 716.4 mg, Sugar 0.7 g

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