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Fancy Potato Skins with Chorizo

Potato Skins with Chorizo

Maryse Chevriere

Potato Skins with Chorizo

Listen up folks, because I'm about to let you in on my all-time best hors d'oeuvres recipe. Little red new potatoes stuffed with crème fraîche and chorizo, then covered with Manchego cheese — four ingredients is all it takes to achieve party rockstar status. Bring these to your next get-together and it's almost guaranteed you'll never stop getting requests to make them.

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  • 12-14 unpeeled red new potatoes
  • 1 pound bulk chorizo (or fresh, casings removed)
  • 6 ounces crème fraîche (or sour cream)
  • 5-7 ounces Manchego cheese, shredded


Place the potatoes in a large pot with enough water to cover them. Place over medium heat and boil for about 15 minutes, or until the potatoes are fork tender.

Meanwhile, cook the chorizo over medium heat in a medium-sized saucepan, breaking it up into small pieces. Once the chorizo is crumbled and browned, about 6-8 minutes, remove from heat and set aside on a paper towel-lined plate.

Preheat the oven to 350 degrees. Once the potatoes are cooked, drain, and let cool for a few minutes. When they're cool enough to handle, cut the potatoes in half (make sure the halves are able to sit flat without tipping over). Using a melon-baller or teaspoon, scoop out the inside of the potato — err on the side of caution here, you want to leave a fairly thin edge but take care not to break the shell. 

 Place the potato halves in a baking dish — now it's assembly time. Spoon about ½-¾ of a teaspoon of the crème fraîche into each potato half (you want it to just about reach the edge). Then top each with a few pieces of the crumbled chorizo. Finally, sprinkle the shredded Manchego cheese over all of them. 

Bake in the oven for about 3-5 minutes, just long enough to let the cheese start to melt.