The giveaway info is below the recipe, so make like a scuba diver and keep on going down!
Some of the most satisfying dishes aren’t made to be pretty. They’re gooey, browned, and unapologetically messy — the kind of food that looks far better in taste than in photos. Still, when the aroma hits and you take that first bite, texture and appearance fall away and flavor takes center stage. Presentation matters, but deliciousness matters more. These potatoes are proof: they might not win any beauty contests, but they deliver on comfort and bold taste.
I call this my Frog in a Box theory.
Remember the Looney Tunes episode where a down-on-his-luck man discovers a singing frog? He tries to turn it into a star, only to find the frog refuses to perform on cue — except when it’s out of sight. Like that elusive frog, some foods hide their magic behind rough façades. No matter how I photographed or plated these potatoes, they never looked glamorous. Yet every bite sang. So I’m sharing them despite the less-than-perfect pictures — because taste matters more than looks. Make them. Try them. Enjoy them with reckless abandon.
The shells bake up crisp while the interior becomes a creamy mix of Cheddar, chorizo, and green onion. They’re versatile: enjoy them for breakfast, lunch, dinner, or as a snack during the big game. Serve them plated for company or hand them out on a platter while you watch hockey or football. They also freeze well up to the point before the final cheese topping — simply bake from frozen after adding the cheese when you’re ready to serve.
Cheddar and Chorizo Stuffed Twice Baked Potatoes
Rebecca Lindamood
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Ingredients
- 6 leftover baked potatoes
- 4 tablespoons softened butter
- 1/2 cup room temperature milk or half and half
- 4 cups shredded Cheddar cheese divided
- 2 1/2 cups cooked and crumbled Mexican-style chorizo divided
- 6 green onions cleaned and thinly sliced
Optional for serving:
- sour cream
- candied jalapenos
- additional sliced green onions
- salsa
Instructions
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Preheat the oven to 350°F (175°C).
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Halve each potato lengthwise. Before cutting, note how each potato rests on the cutting board so the halves sit flat when placed skin-side down on the baking pan. Scoop out most of the potato flesh into a mixing bowl, leaving about 1/4″ of potato inside the skins to preserve their shape.
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Combine the scooped potato with the softened butter, milk or half-and-half, and 2 1/2 cups of the shredded Cheddar. Mash until the mixture is relatively smooth. Fold in the cooked chorizo and sliced green onions until evenly distributed.
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Spoon the potato filling back into the shells, spreading it to the edges. Top each filled shell with the remaining shredded Cheddar.
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Bake for 35–40 minutes, until the cheese is bubbly and the filling is hot throughout. Serve plain or garnish with sour cream, candied jalapenos, extra green onions, or salsa.
Nutritional information is an estimate provided as a courtesy. Calculate exact nutrition using the ingredients you use and your preferred nutrition tool.
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