Twice-Baked Potatoes with Chorizo and Roasted Red Pepper

Twice-Baked Potatoes with Chorizo and Roasted Red Pepper
Photo by Scott Phillips


  • 1 Tbs. canola oil
  • ½ cup drained, diced roasted red pepper
  • 4 large russet potatoes (10 to 12 oz. each), scrubbed, pierced 5 or 6 times with a fork
  • ¼ cup sour cream
  • Kosher salt and freshly ground black pepper
  • 1 tsp. chopped fresh flat-leaf parsley; more for garnish
  • 1 tsp. sweet smoked paprika
  • + 3 more ingredients
    • 2 oz. (4 Tbs.) unsalted butter, softened
    • 4 oz. coarsely grated Manchego (1-½ cups)
    • ½ cup cooked, crumbled fresh chorizo (from one 5- to 6-oz. fresh chorizo link) OR diced cured chorizo

Position a rack in the center of the oven and heat the oven to 400°F. Place the potatoes directly on the oven rack and bake until tender when pierced with a fork, about 1 hour 10 minutes. Transfer the potatoes to a cutting board and let sit until cool enough to handle, about 10 minutes. Cut a 1/...

View full recipe at Fine Cooking


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