Twice-Baked Potatoes with Chorizo and Chipotle

Name: Twice-Baked Potatoes with Chorizo and Chipotle
Yield: Serves 4
Ingredients: 4 (8- to 10-ounce), russet potatoes, unpeeled; 1/4 teaspoon, table salt, plus salt for moistening potatoes; 4 ounces, Mexican-style chorizo sausage, casings removed; 5 tablespoons, unsalted butter, melted, divided; 1/4 cup, sour cream; 1 tablespoon, minced canned chipotle chile in adobo sauce; 3 ounces, Monterey Jack cheese, shredded (¾ cup); 4 , scallions, sliced thin

3 comments

Appears in Cook's Country February/March 2020

Side Dishes

Potatoes

SERVES4

TIME2½ hours

Twice-Baked Potatoes with Chorizo and Chipotle

WHY THIS RECIPE WORKS

We wanted twice-baked potatoes with crisp, well-seasoned skins and loads of rich, boldly flavored potato filling. To get there, we pricked each spud a few times with a fork and then dunked the potatoes in a saltwater solution before baking ...

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