Mexican Potato Skin Bites

1. 1

   Heat the oven to 425 degrees F and arrange a rack in the upper third.

2. 2

   Place potatoes on a baking sheet, drizzle with oil, season with salt, and toss to coat.

3. 3

   Roast until potatoes are fork tender, about 30 minutes.

4. 4

   Set potatoes aside until cool enough to handle.

5. 5

   Meanwhile, heat a medium nonstick frying pan to medium heat and cook chorizo, stirring occasionally, until browned, about 5 minutes.

6. 6

   Set aside.

7. 7

   Slice potatoes in half and, using a melon baler or small spoon, scoop out most of the interior (leave about 1/4-inch of potato flesh).

8. 8

   Divide chorizo among the skins and top with cheese.

9. 9

   Bake until skins are warmed through and cheese is melted, about 5 minutes.

10. 10

    Remove from oven, garnish with green onions, and pass sour cream on the side.

11. 11

    Serves: 8* (does not include sour cream); Calories: 185; Total Fat: 12 grams; Saturated Fat: 4.5 grams; Protein: 9 grams; Total carbohydrates: 10 grams; Sugar: 1 gram; Fiber: 1 gram; Cholesterol: 25 milligrams; Sodium: 303 milligrams

* Per serving · 4 servings · Values may vary.

No additional tips available.