Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Recipe from: William Barfieldsr
Servings: 4
4 large potatoes
¼ cup butter
½ pound chorizo
1 medium yellow onion, diced
5 cloves of garlic, minced
2 canned chipotle chilies, minced, or to taste
2 tablespoon fresh cilantro, chopped
½ cup sharp cheddar cheese,grated
½ cup mozzarella cheese
salt and fresh coarse ground black pepper to taste
Wash and pat dry 4 very large Idaho or Burbank potatoes. Bake in a 350°F oven until the insides offer absolutely no resistance when pierced with a skewer. Remove from the oven, wrap in a clean cloth. Gently squeeze each potato to fluff the insides. When cool enough to handle, make a slit in the top and scoop out the insides and put into a bowl. Add the butter and blend into the potato with a fork. Leave the skins wrapped in the cloth.
While the potatoes are baking, sauté the chorizo in a heavy skillet, breaking it apart as you work. When it begins to release some of its fat, add the onion and garlic and continue to sauté until the chorizo is done, about 3 to 5 minutes. Remove from the skillet with a slotted spoon and add to the potato in the bowl.
Mince the chipotle chilies and add to the potato. Add the cilantro and the cheeses. Mix together and then remove the potato skins from the cloth. Being careful not to break the skins, stuff them with the potato mixture. Place them in a baking dish and sprinkle the tops with a little bit more grated cheese. Put in a 350°F oven and bake just until the cheese has melted and is beginning to brown. Serve at once.