As the holidays approach, I know we all have a lot of planning to do! I have some simple, delicious dishes that will be sure to be a family favorite. This time of the year is meant to be fun and easy, so making dishes with the whole family and getting everyone involved can help ease the pressure in the kitchen. I opt for classics that aren’t super labor intensive that I know everyone will love so we can focus on sharing our lives and our love for each other. Baked potatoes are one of those staples at holiday meals and I love to jam pack them with flavor. This is a twist on a dish I grew up eating, incorporating Cacique® Pork Chorizo to spice up that humble potato. My Abuela used to make a potato and chorizo dish for us every weekend for breakfast, so I am carrying on the tradition with this recipe. This is the ultimate comfort food to me and I love how easy this is to make for big family gatherings, it also makes for amazing leftovers. In addition to all the deliciousness inside, the Cacique® Chipotle Sour Cream on top gives the perfect creamy and spicy combo to make this a seriously addicting dish.
Growing up in Texas, we had so many iterations of potato dishes to go with all the amazing grilled meats we made. The baked potato has always been my favorite because you can add different ingredients and mix it up. Keeping the skin on allows you to get all the vitamins and nutrients, and we all need as much of that around the holidays as we can get. You can load these potatoes up with all the seasonal items that you love while you are share a meal with the ones you love. This is all about gathering family and friends to dine and catch up using the freshest Mexican ingredients you can get, which is Cacique® of course.
WHAT YOU NEED
- 4 russet potatoes
- 9-ounce package Cacique chorizo (pork or beef)
- ¾ cup Cacique chipotle crema
- 4 tablespoons butter
- ½ teaspoon kosher salt
- 2 egg yolks
- 1 cup Cacique shredded four-cheese blend, divided
- 1 cup lightly packed cilantro leaves, chopped
- ¼ cup minced white onion
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lime juice
HOW TO MAKE IT
- Heat the oven to 400F. Rinse and scrub the potatoes and bake them on a rimmed sheet for 45 minutes to 1 hour, until they’re tender. Pull them out of the oven, leaving the heat at 400F.
- While the potatoes bake, cook the chorizo in a nonstick skillet over medium heat. Use your spoon to roughly break it apart and fry, stirring minimally, until it’s cooked through with some crispy bits, about 10 minutes. Use a slotted spoon to transfer it to a bowl and set aside.
- When the potatoes are cool enough to handle (if you don’t want to wait, you can hold them in an oven mitt or dish towel), halve them lengthwise and scoop the centers into a bowl, taking care that the skin doesn’t tear or collapse. Roughly mash with the crema, butter, and salt; when it’s warm but not piping-hot, fold in the egg yolks, followed by the chorizo and ½ cup shredded cheese.
- Divide this mixture among the potato shells, sprinkle the remaining cheese evenly over the top of each one, and return to the oven for another 15 or 20 minutes, until they are warmed throughout and the cheese is browned.
- In a bowl, combine the cilantro and minced onion with the olive oil and lime juice. Serve the potatoes immediately, with the cilantro salsa spooned over the top