In all the years I lived in Mexico, I only knew two types of potatoes, yellow and purple. It wasn’t until I moved to the United States that I saw the incredible variety of colors, flavors, and textures available in this much loved vegetable.
Thanks to our friends at Klondike Brands® Potatoes for sponsoring this delicious recipe post.
And today I’m pleased to feature a new variety called Klondike Royale. These little golden beauties with purple kisses are creamy and ever so slightly nutty. They are perfect for boiling, mashing, and baking, all three of which I managed to do in this simple, delicious recipe.
These baskets make an excellent snack or appetizer, perfect for Thanksgiving, Christmas, or other holiday parties. And since chorizo and potatoes make such a delicious combination, I chose chorizo to fill them up. I hope you enjoy them. We did!
Potato and Chorizo Baskets
- 10 Klondike Royale Gourmet Idaho Potatoes
- 1 Tbsp Olive Oil
- 10 oz package of chorizo
- ½ cup white onion, finely diced
- 2 garlic cloves, minced
- 6 Tbsp sour cream
- 1 1/2 teaspoons salt, divided
- 1 1/2 cups shredded mozzarella cheese, divided
- Avocado Salsa
You will also need:
- 1 twelve cup cupcake pan
- Canola or olive oil cooking spray
- a pot
- a pan
Pre-heat oven to 400 F.
Take 6 Klondike Royale potatoes, place in a pot, cover with water, add a teaspoon of salt, bring to a boil and cook until tender, approximately 20 minutes depending on your stove and altitude.
Spray cupcake pan with cooking spray.
Carefully slice remaining 4 potatoes very thinly. Line each cup with one potato slice on the bottom and 4 or so overlapping each other around the sides. Make sure the potatoes extend above the tops of the cups because they will shrink during baking.
Once you have lined all the cups, spray a little more cooking spray over the potatoes and bake for 15 minutes. Remove from oven and reduce the temperature of the oven to 350 F. Fill the bottom of each potato basket with a little mozzarella to act like glue for the potato slices. Return to oven for 5 minutes more. Remove from oven and set apart.
While the potato baskets are in the oven, heat olive oil in a pan over medium high heat, remove chorizo from the casing and sauté for 10 minutes. Add the onion and garlic and cook for 5-7 minutes more.
By now the boiled potatoes should be cooked. Peel and mash them to form a puree. Add sour cream, 1/2 teaspoon salt, and the chorizo mix. Mix together well and fill the potato baskets. Sprinkle the rest of the cheese on top and return to the oven for 5 minutes or until the cheese has melted completely.
Serve immediately with avocado salsa.