CHORIZO STUFFED REDS
Provided by Guy Fieri
Categories appetizer
Time 1h10m
Yield 10 stuffed potatoes
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F.
- For the potatoes: Mix the spices in a small bowl. Wash and dry the potatoes. Poke several times around each potato with a fork. Rub evenly with the olive oil and sprinkle evenly with the spice mixture. Place on a baking pan and bake until cooked through and the skin is crispy, 45 minutes to 1 hour. Remove from oven, halve and, with a small spoon, scoop out the potato, leaving about 1/8-inch of flesh in the skin. Reserve the skins and chop the potato flesh.
- For the filling: In a saute pan over medium-high heat, add the canola oil. When hot, add the chorizo and cook for 5 to 6 minutes. Add the onions and saute for 4 to 5 minutes. Add the red bell peppers, olives and garlic and cook for 1 to 2 minutes more. Deglaze the pan with the tequila, cooking until the liquid is absorbed. Remove from the heat and stir in the cilantro and reserved potato flesh to combine.
- Place the potato skins in a pie pan or similar baking dish, nesting them against each other. Fill each half with 1 1/2 tablespoons of the chorizo mixture, top with the cheese and return to the oven. Cook until cheese is starting to melt and they are heated through, 5 to 6 minutes. Garnish with chopped cilantro and serve hot.
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Waqar Gaming Yt
[email protected]I loved these peppers! The chorizo filling was flavorful and the peppers were perfectly cooked. I will definitely be making these again.
Jocelyn Ravel
[email protected]These were a bit too bland for my taste. I added some extra spices to the filling and they were much better.
Ahmad Alfgre
[email protected]These were easy to make and turned out great! I used a mix of red and yellow peppers and they looked really festive.
Terrel Heard
[email protected]I've made this recipe several times and it's always a winner. It's a great way to use up leftover chorizo.
Ripon Gaming
[email protected]These were a bit too spicy for me, but my husband loved them. I might try making them again with a milder chorizo next time.
Ramesh Saud
[email protected]The recipe was easy to follow and the peppers turned out great. I will definitely be making these again.
Sahel Talukdar
[email protected]I made these for a potluck and they were a huge hit. Everyone raved about them.
Logain Ezzat
[email protected]These were a bit too bland for my taste. I added some extra spices to the filling and they were much better.
Basant Lamsal
[email protected]I'm not a big fan of chorizo, but I loved these peppers. The filling was flavorful and the peppers were perfectly cooked.
Babi Babidewal
[email protected]These were easy to make and turned out great! I used ground beef instead of chorizo and they were still delicious.
Rasheedah Murphy
[email protected]I've made this recipe several times and it's always a winner. The peppers are always perfectly cooked and the chorizo filling is delicious.
Ace Comstock
[email protected]The chorizo filling was a bit too spicy for me, but my husband loved it. Overall, these were a great dish.
Keneilwe Keolebogile
[email protected]I made these for a party and they were a huge success. Everyone loved them!
Asharaya Gyawali
[email protected]These stuffed reds were a hit with my family! The chorizo filling was flavorful and the peppers were perfectly tender. I will definitely be making these again.