Twice-Baked Potatoes with Chorizo and Chipotle | America's Test Kitchen
The elusive goal: crisp, sturdy skins.
Keywords
- Side Dishes
- Potatoes
Ingredients
- 4 (8- to 10-ounce) russet potatoes , unpeeled
- 1/4 teaspoon table salt , plus salt for moistening potatoes
- 4 ounces Mexican-style chorizo sausage , casings removed
- 5 tablespoons unsalted butter , melted, divided
- 1/4 cup sour cream
- 1 tablespoon minced canned chipotle chile in adobo sauce
- 3 ounces Monterey Jack cheese , shredded (¾ cup)
- 4 scallions , sliced thin
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