Twice-Baked Potatoes with Chorizo and Chipotle
The elusive goal: crisp, sturdy skins.
Keywords
- Side Dishes
- Potatoes
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Cooking tools:
- Oven
- Cooling rack
- Baking sheet
- Fork
- Mixing bowl
- Measuring cup
- Measuring spoon
- Nonstick skillet
- Stove
- Spoon
- Slotted spoon
- Paper towel
- Plate
- Potato masher
- Chef's knife
- Plastic wrap
- Refrigerator
- Pastry brush
- Instant-read thermometer
- Kitchen timer
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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