Loaded Chorizo Queso Potato Skins
Crispy russet potato skins filled with creamy beer queso and browned Mexican chorizo, then finished with jalapeño, pico de gallo, scallions, and cilantro. An easy, loaded game day appetizer that can be made on the grill, pellet grill, smoker, or in the oven.
Equipment
- Grill, pellet grill, smoker, or oven
- 10-inch cast iron skillet or medium saucepan
- Rimmed baking sheet or grill-safe tray
- Cutting board
- Sharp knife
- Spoon or small scoop
- Pastry brush
- Cheese grater
- Wooden spoon or spatula
- Small bowl
Ingredients
For the Potato Skins:
- 6 small russet potatoes about 5–6 ounces each
- 1 1/2 tablespoons olive oil
- 1 teaspoon kosher salt divided
For the Chorizo Queso:
- 8 ounces fresh Mexican chorizo casings removed if necessary
- 6 ounces sharp cheddar cheese freshly shredded
- 6 ounces Monterey Jack cheese freshly shredded
- 1 1/2 teaspoons cornstarch
- 1 small jalapeño finely diced
- 2 scallions thinly sliced, white and green portions separated
- 2/3 cup lager beer
- 1/4 teaspoon garlic powder
For Serving:
- 1/2 cup pico de gallo drained of excess liquid
- 2 tablespoons chopped fresh cilantro
- Reserved sliced scallion greens
- Sliced or pickled jalapeños optional
- Sour cream optional
Instructions
- Preheat the grill, pellet grill, smoker, or oven to 425°F. If using a charcoal or gas grill, establish an indirect cooking zone.
- Scrub the potatoes clean and dry them thoroughly. Pierce each potato several times with a fork.
- Rub the potatoes lightly with about 1 tablespoon of olive oil and season the outsides with approximately 1/2 teaspoon kosher salt.
- Place the potatoes over indirect heat or on a baking sheet in the oven. Cook until completely tender when pierced with a knife, approximately 45–60 minutes depending on potato size.
- While the potatoes cook, prepare the chorizo. Place a cast iron skillet or saucepan over medium heat and add the fresh chorizo.
- Cook the chorizo, breaking it into small crumbles, until browned and fully cooked to at least 160°F, approximately 7–10 minutes.
- Transfer the cooked chorizo to a paper towel-lined plate using a slotted spoon. Leave approximately 1 teaspoon of rendered fat in the pan and discard excess if necessary.
- Add the diced jalapeño and white portions of the scallions to the skillet. Cook for 1–2 minutes, just until slightly softened.
- Pour in the lager and stir while scraping any browned chorizo bits from the bottom of the skillet. Bring the beer to a gentle simmer.
- In a bowl, toss the shredded cheddar and Monterey Jack with the cornstarch until evenly coated.
- Reduce the skillet to low heat. Add the cheese mixture a handful at a time, stirring continuously and allowing each addition to melt before adding more.
- Stir in the garlic powder and approximately half of the cooked chorizo. Keep the queso warm over very low heat. If it becomes too thick, stir in a splash of beer or milk.
- When the potatoes are tender, remove them from the cooker and allow them to cool for approximately 10 minutes, or until they can be safely handled.
- Cut each potato in half lengthwise.
- Scoop out the centers, leaving approximately 1/4 inch of potato attached to the skin around the sides and bottom.
- Increase or adjust the cooker to approximately 400°F if necessary.
- Brush the inside and outside of each potato shell lightly with the remaining olive oil. Season the inside surfaces lightly with the remaining kosher salt.
- Arrange the potato shells skin-side up on a baking sheet or grill-safe tray. Cook for approximately 8 minutes.
- Flip the shells cut-side up and cook another 6–8 minutes, until the edges and interiors are lightly browned and crisp.
- Spoon approximately 1 1/2–2 tablespoons of warm chorizo queso into each crispy potato skin. Do not completely overfill the shells.
- Sprinkle the remaining browned chorizo over the queso.
- Return the filled potato skins to the 400°F cooker for approximately 4–6 minutes, just until everything is hot and the queso is bubbling around the edges.
- Remove the potato skins from the heat.
- Top each skin with a small spoonful of well-drained pico de gallo, sliced scallion greens, and chopped cilantro.
- Add sliced or pickled jalapeños and a small amount of sour cream if desired.
- Serve immediately while the potato shells are still crisp and the queso is hot.
Notes
POTATOES:
Small russet potatoes work best for this filled version because they create sturdy individual potato skins. Try to choose potatoes that are similar in size so they finish cooking at roughly the same time. LEAVE SOME POTATO:
Do not scrape the shells completely clean. Leaving about 1/4 inch of potato attached gives the skins structure and makes them easier to pick up. CHORIZO:
Use fresh Mexican-style chorizo rather than cured Spanish chorizo. Fresh pork chorizo should be cooked to a minimum internal temperature of 160°F. QUESO CONSISTENCY:
The queso should be thicker than a traditional chip dip because it needs to stay inside the potato skins. If it becomes too thick, add beer or milk 1 tablespoon at a time. CHEESE:
Freshly shredded cheese is recommended for the smoothest queso, but pre-shredded cheese can be used when convenience matters more. BEER:
Use a mild lager. Avoid very bitter IPAs or intensely flavored beers that can overpower the cheese. NO-BEER VERSION:
Replace the lager with whole milk. HEAT LEVEL:
Remove the jalapeño seeds and membrane for a milder version. For more heat, leave some seeds in or finish the potato skins with pickled jalapeños. PICO DE GALLO:
Drain excess liquid before topping the potato skins. Too much tomato liquid will soften the crispy shells. MAKE AHEAD:
The potatoes can be baked, halved, scooped, and crisped several hours ahead. The chorizo can also be cooked ahead. Refrigerate the components separately and assemble shortly before serving. QUESO MAKE AHEAD:
The queso can be made ahead and gently reheated. Add a small splash of beer or milk as needed to restore a creamy consistency. GRILL METHOD:
Cook the potatoes and assembled skins over indirect heat with the lid closed. PELLET GRILL OR SMOKER:
Use the same temperatures as the oven method. Mild smoke is plenty for this recipe. OVEN METHOD:
Follow the same temperatures and timing on rimmed baking sheets. LEFTOVER POTATO:
Save the scooped potato flesh for mashed potatoes, breakfast potatoes, potato cakes, or soup. STORAGE:
Refrigerate leftovers promptly in an airtight container and use within 3–4 days. REHEATING:
For the best texture, reheat the potato skins in a 375°F oven, air fryer, or covered grill until hot. The microwave will soften the skins. NUTRITION Estimated nutrition per serving of 2 loaded potato skins: Calories: approximately 470 Protein: approximately 22 g Carbohydrates: approximately 33 g Fat: approximately 27 g Saturated Fat: approximately 13 g Sodium: approximately 900 mg Sugar: approximately 3 g Fiber: approximately 3 g Nutrition is estimated and will vary based on potato size, chorizo, cheese, beer, pico de gallo, toppings, brands, and portion sizes.
Small russet potatoes work best for this filled version because they create sturdy individual potato skins. Try to choose potatoes that are similar in size so they finish cooking at roughly the same time. LEAVE SOME POTATO:
Do not scrape the shells completely clean. Leaving about 1/4 inch of potato attached gives the skins structure and makes them easier to pick up. CHORIZO:
Use fresh Mexican-style chorizo rather than cured Spanish chorizo. Fresh pork chorizo should be cooked to a minimum internal temperature of 160°F. QUESO CONSISTENCY:
The queso should be thicker than a traditional chip dip because it needs to stay inside the potato skins. If it becomes too thick, add beer or milk 1 tablespoon at a time. CHEESE:
Freshly shredded cheese is recommended for the smoothest queso, but pre-shredded cheese can be used when convenience matters more. BEER:
Use a mild lager. Avoid very bitter IPAs or intensely flavored beers that can overpower the cheese. NO-BEER VERSION:
Replace the lager with whole milk. HEAT LEVEL:
Remove the jalapeño seeds and membrane for a milder version. For more heat, leave some seeds in or finish the potato skins with pickled jalapeños. PICO DE GALLO:
Drain excess liquid before topping the potato skins. Too much tomato liquid will soften the crispy shells. MAKE AHEAD:
The potatoes can be baked, halved, scooped, and crisped several hours ahead. The chorizo can also be cooked ahead. Refrigerate the components separately and assemble shortly before serving. QUESO MAKE AHEAD:
The queso can be made ahead and gently reheated. Add a small splash of beer or milk as needed to restore a creamy consistency. GRILL METHOD:
Cook the potatoes and assembled skins over indirect heat with the lid closed. PELLET GRILL OR SMOKER:
Use the same temperatures as the oven method. Mild smoke is plenty for this recipe. OVEN METHOD:
Follow the same temperatures and timing on rimmed baking sheets. LEFTOVER POTATO:
Save the scooped potato flesh for mashed potatoes, breakfast potatoes, potato cakes, or soup. STORAGE:
Refrigerate leftovers promptly in an airtight container and use within 3–4 days. REHEATING:
For the best texture, reheat the potato skins in a 375°F oven, air fryer, or covered grill until hot. The microwave will soften the skins. NUTRITION Estimated nutrition per serving of 2 loaded potato skins: Calories: approximately 470 Protein: approximately 22 g Carbohydrates: approximately 33 g Fat: approximately 27 g Saturated Fat: approximately 13 g Sodium: approximately 900 mg Sugar: approximately 3 g Fiber: approximately 3 g Nutrition is estimated and will vary based on potato size, chorizo, cheese, beer, pico de gallo, toppings, brands, and portion sizes.