CHORIZO AND ROASTED GARLIC STUFFED POTATOES
My recent food posts were about summer. I’ve posted dishes that are light and not a bit weighing.
I have totally embraced the summer season these days, but just this past 62 hours, it has been raining where I live. This unexpected change of weather has prompted me to tweak and bend a bit with what I have originally planned to prepare and cook.
And now that I am being given a taste of a premature onset of the rainy season, I decided to make something with potatoes, something that is a bit heavy and really packed with savory ingredients… I figured that at least I comfort myself with a bit of carbs as consolation for not really feeling very much bothered by the rain.
Chorizo and Roasted Garlic Stuffed Potatoes
2 medium-sized potatoes, unpeeled and scrubbed
2 links of chorizo sausage, finely chopped
2 tablespoons olive oil (for frying)
8 cloves of roasted garlic
1/3 cup sour cream
salt and pepper to taste
1/2 cup sour cream (for topping)
* How to make Roasted Garlic
Separate the garlic cloves from each other. Trim off the tips (the hard tips from the bottom of each clove) this way, the garlic can be easily squeezed out and will not have the unpleasant hard tips. Place the cloves on a foil sheet and drizzle with olive oil. Roast garlic in a 375’F oven for 20 minutes or until the cloves become slightly caramelized and the garlic inside the parchment/peel itself is very soft.
1. Slice the chorizo links then chop finely. Heat a skillet and add 2 tablespoons olive oil. Fry the chopped chorizo until slightly crisp. Transfer into a bowl or plate lined with paper napkins to soak up excess fat. Set Aside.
2. Boil unpeeled potatoes in salted water 15-20 minutes or until tender.
Cool slightly then slice in horizontal halves. Scoop the flesh from the potatoes into a bowl leaving a 1/4 inch of a shell. Set aside.
3. Into the bowl of potato flesh, add the sour cream, 3/4 portion (1/4 set aside for topping) of the crisped chorizo bits, roasted garlic cloves, salt and pepper.
Mash and mix all ingredients together with a fork to make filling.
4. Spoon the filling into the potato shells. Place stuffed potatoes on a lightly oiled baking sheet. Bake in a 375’F oven for 15 minutes or until the tops get slightly browned.
To serve, spoon sour cream over the baked stuffed potatoes and top with reserved chorizo bits. Serve along with a simple salad.
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