Whether you need an easy party appetizer, a game-day dish to wow your crowd or an after-school snack the kids will love, these spicy, cheesy baby potato bites are one of my go-to recipes for many different occasions.
Potato skins are a savory treat I’ve loved since I was a kid. In this version of the classic American snack food, I’ve used chorizo instead of bacon, Crema Mexicana instead of sour cream, and added adobo sauce or chipotle salsa to give the dish a Mexican twist with a little kick.
The best part about this recipe is that you can prepare it in advance and either refrigerate or freeze and pop them straight into the oven.
To cook these potato bites straight from the freezer, preheat the oven to 400 degrees Fahrenheit and bake on an aluminum foil-lined baking sheet for 20 minutes or until the cheese on top is brown and bubbly.
If you’re serving a crowd, just double or triple the recipe. You can store cooked leftovers in the refrigerator for up to a few days, and reheat in the microwave or oven.
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WHAT YOU NEED
- 12 baby red potatoes
- 1/2 cup shredded Cacique® Queso Quesadilla, divided in half
- 2 1/2 tablespoons cooked Cacique® Pork Chorizo
- 1/4 cup Cacique® Crema Mexicana
- 1 1/2 tablespoons adobo sauce or chipotle salsa
- Optional: finely chopped cilantro to garnish
HOW TO MAKE IT
- Prick potatoes with a fork and microwave for 5 minutes in a microwave-safe dish. Remove from microwave and set aside to cool for 15 minutes.
- In a measuring cup, mix Crema Mexicana, adobo sauce, cooked chorizo and 1/4 cup of cheese. Set aside.
- Once potatoes are cool enough to touch, cut them in half and use a small spoon to scoop the middles out so you have little potato skin boats.
- Place potato skin boats on an aluminum foil-lined baking sheet. Spoon the crema, chorizo and cheese mixture into each potato skin. Sprinkle a little extra cheese on the top from the remaining 1/4 cup of cheese. Place under the broiler for 5-7 minutes or until the cheese on top begins to bubble and brown. Remove from broiler and allow to cool slightly. Finely chop a few sprigs of cilantro, sprinkle on top and serve.