Crispy Potato Skins with Chorizo

Crispy potato skins are the perfect vessel for rich, smoky chorizo, melty cheese, and a lime-spiked crema in this easy appetizer perfect for game days or movie nights. To get the perfect texture, we bake the potatoes three times. First, the potatoes are baked to make them soft enough to scoop out the center. Then the hollowed out potatoes are brushed with chorizo fat to give them flavor and crisp them up before a final flash under the broiler to melt the cheese. Radishes, pickled jalapeños, and scallions are tasty toppers but feel free to garnish with your favorite variations, such as avocado, pickled red onions, Cotija cheese, hot sauce, or pico de gallo.

Frequently Asked Questions

  • Can potato skins be made in the air fryer?

    Yes, you can make these potato skins in the air fryer. In Step 2, air-fry the potatoes at 400°F until a paring knife inserted into the center of the potatoes meets little to no resistance, about 45 minutes. In Step 5, place the potato halves in an air fryer basket, skin side up, and cook them at 400°F until they are browned and crispy, 7 to 8 minutes. Then in Step 6, return the potatoes to the air fryer basket in a single layer, and cook at 400°F until the cheese is melted and lightly browned, about 3 minutes.

  • Can you eat the skin of potatoes?

    Yes, baked potato skins are edible and a good source of fiber, potassium, and magnesium. Since you’ll be eating the skins, be sure they are scrubbed for dirt and are not green. Potatoes that have turned green means an increase in a compound called solanine, which can make the potato taste bitter and can be harmful if consumed in large amounts.

Notes from the Food & Wine Test Kitchen

Food & Wine recipe developer Craig Ruff suggests using a thermometer to get perfectly cooked potatoes. “They should temp at 205°F,” he says.

Make ahead

You can prepare this recipe through Step 3 and refrigerate potatoes and the sour cream mixture for up to three days. When you get to Step 5, the potatoes will need a bit longer to get crispy, about 15 minutes.

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Ingredients

  • 4 medium russet potatoes, scrubbed (about 7 ounces each)
  • 1 tablespoon, plus 1 teaspoon avocado oil, divided
  • 3/4 teaspoon black pepper
  • 2 1/4 teaspoons kosher salt, divided
  • 3/4 cup sour cream
  • 2 tablespoons chopped fresh cilantro, plus more for garnish
  • 1/2 teaspoon grated lime zest plus 1 tablespoon juice
  • 12 ounces fresh Mexican chorizo, casings removed
  • 2 ounces sharp Cheddar cheese, shredded (about 1/2 cup)
  • 1/4 cup pickled jalapeño chile slices, cut into half moons
  • Thinly sliced scallions
  • Thinly sliced radish
  • Lime wedges

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Directions

  1. Preheat oven to 425°F with rack in upper third position. Using a fork, lightly prick each potato all over several times. Rub potatoes evenly with 2 teaspoons of the oil, and sprinkle evenly with pepper and 1 1/2 teaspoons of the salt.

  2. Place potatoes directly on oven rack, and bake in preheated oven until a paring knife inserted into center of potatoes meets little to no resistance, about 50 minutes. Transfer potatoes to a cutting board; cut in half lengthwise, and let stand until cool enough to handle, about 10 minutes.

  3. Meanwhile, stir together sour cream, cilantro, lime zest and juice, and 1/2 teaspoon of the salt in a medium bowl until combined. Cover and refrigerate until ready to use.

  4. Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high. Add chorizo and remaining 1/4 teaspoon salt; cook, stirring and breaking up chorizo using a wooden spoon, until browned and cooked through, 4 to 5 minutes. Transfer to a paper towel-lined plate using a slotted spoon; reserve fat in skillet.

  5. Scoop flesh from potato halves, leaving about 1/4-inch border attached to skins; save flesh for another use. Place potato halves, cut side down, on a baking sheet in an even layer; brush evenly with reserved chorizo fat. Bake at 425°F until crispy and well browned, 10 to 12 minutes, flipping potatoes halfway through cooking time. Remove from oven.

  6. Increase oven temperature to broil. Spoon cooked chorizo evenly into potato skins, and top evenly with cheese. Return to oven, and broil until cheese is melted and browned in spots, 2 to 3 minutes.

  7. Transfer to a plate, and spoon sour cream mixture evenly over crispy potato skins. Top evenly with jalapeños; garnish with scallions, radish, and additional cilantro. Serve with lime wedges.

Air-Fryer Method 

  1. Using a fork, lightly prick each potato all over several times. Rub potatoes evenly with 2 teaspoons of the oil, and sprinkle evenly with pepper and 1 1/2 teaspoons of the salt.

  2. Place potatoes in an air fryer basket, spaced evenly apart. Place basket in air fryer, and cook at 400°F until a paring knife inserted into center of potatoes meets little to no resistance, about 45 minutes. Transfer to a cutting board; cut potatoes in half lengthwise, and let stand until cool enough to handle, about 10 minutes.

  3. Meanwhile, stir together sour cream, cilantro, lime zest and juice, and 1/2 teaspoon of the salt in a medium bowl until combined. Cover and refrigerate until ready to use.

  4. Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high. Add chorizo and remaining 1/4 teaspoon salt; cook, stirring and breaking up chorizo using a wooden spoon, until browned and cooked through, 4 to 5 minutes. Transfer to a paper towel-lined plate using a slotted spoon; reserve fat in skillet.

  5. Scoop flesh from potato halves, leaving about 1/4-inch border attached to skins; save flesh for another use. Brush potato shells and skins evenly with reserved chorizo fat. Place potato halves in air fryer basket, skin side up, and cook at 400°F until browned and crispy, 7 to 8 minutes.

  6. Place crispy potato halves, cut side up, on a work surface, and spoon cooked chorizo evenly into potato skin cavities. Top chorizo evenly with cheese; return potatoes to air fryer basket in a single layer, and cook at 400°F until cheese is melted and lightly browned, about 3 minutes.

  7. Transfer to a plate, and spoon sour cream mixture evenly over crispy potato skins. Top evenly with jalapeños; garnish with scallions, radish, and additional cilantro. Serve with lime wedges.