Chorizo-Loaded Potato Boats

Ingredients:

• 4 medium-sized potatoes
• 1/2 cup of crumbled chorizo
• 4 tablespoons of cream cheese
• Salt and pepper to taste

Preparation & Cooking Time:

Total time: 30 minutes

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes

Method:

1. Preheat your oven to 400° F (200° C).
2. Wash the potatoes thoroughly, then dry them with a paper towel.
3. Carefully cut a thin slice off the top of each potato to create a flat surface, then cut off a small slice from the bottom to make sure they can stand up straight.
4. Using a spoon or melon baller, scoop out most of the flesh from the center of the potatoes, leaving a thick shell around the edges.
5. Season the potato shells with salt and pepper to taste, then place them on a baking sheet lined with parchment paper.
6. In a skillet over medium heat, brown the chorizo and set it aside.
7. Using the same skillet, lower the heat and add the cream cheese. Stir until it becomes soft and spreadable.
8. Add the chorizo to the skillet with the cream cheese and mix until well combined.
9. Spoon the chorizo and cream cheese mixture into the hollowed-out potatoes, distributing it evenly among them.
10. Bake for 20 minutes or until the potato shells are golden brown and crispy.
11. Serve hot!

Equipment Needed:

• Melon baller or spoon for scooping out the potato flesh.
• Skillet for browning chorizo and mixing cream cheese.
• Baking sheet for roasting the potato shells.

Nutritional Information Per Serving:

• Calories: 247
• Carbohydrates: 28 g
• Protein: 9 g
• Fat: 12 g
• Sodium: 304 mg
• Potassium: 813 mg
• Fiber: 4 g