Recipe by Sarah Karnasiewicz
|Active Time||Total Time||Serves|
1 hour 35 minutes
6 small russet potatoes (about 3 lb. total)
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
1 package (8 oz.) shredded Mexican cheese blend
1/2 red onion, finely chopped
1 oz. Cotija cheese, crumbled
2 scallions, thinly sliced
Hot sauce, for topping
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 to 5 minutes. Add the onion and chile. Cook, stirring often, until soft, 5 to 8 minutes. Sprinkle with the flour. Cook, stirring often, until the flour turns golden, 1 to 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. (Reserve the flesh for another use.) 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 to 4 minutes. Transfer the potato skins to a platter. Top with the Cotija, scallions, and hot sauce.