Categories: Appetizers

Ingredients

• 6 small russet potatoes
• 3 tbsp. olive oil
• 6 oz. cured chorizo, casings removed and meat chopped
• 1 onion, finely chopped
• 1 poblano chile, finely chopped
• 1 tbsp. flour
• 1 1/2 cups whole milk
• 8 oz. package shredded Mexican cheese blend
• 1/2 red onion, finely chopped
• 1 oz. Cotija cheese, crumbled
• 2 scallions, thinly sliced
• Hot sauce, for topping

Directions

1. Preheat the oven to 400. Rub the potatoes with 1 tbsp. oil and place on a foil-lined baking sheet. Bake until tender, about 1 hour. Let cool.

2. Meanwhile, in a medium skillet, heat the remaining 2 tbsp. oil over medium. Add the chorizo. Cook, stirring often, until browned, 2-5 minutes. Add the onion and chile. Cook, stirring often, until soft, 5-8 minutes. Sprinkle with the flour. Cook, stirring often, until the flour turns golden, 1-2 minutes. Add the milk. Cook, stirring often, until the sauce is smooth and thickened, about 1 minute. Reduce heat to low. Add the cheese blend. Cook, stirring gently, until the cheese sauce is smooth; season with salt and pepper.

3. Preheat the broiler. Halve each potato lengthwise. Scoop out the flesh, leaving a 1/4-inch border inside the skin. Place the potato skins cut-side up on the foil-lined baking sheet. Divide the cheese sauce among the potatoes; top with the red onion. Broil until the sauce is bubbling and the edges of the potato skins are crisp, 3-4 minutes. Transfer the potato skins to a platter. Top with the Cotija, scallions, and hot sauce.

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