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I’m a big fan of bar-style potato skins. You know the ones. Crispy skin, cheddar cheese, crumbled bacon, green onions, and sour cream. But sometimes I want something just a bit different. Something with some kick to it, like these grilled pork chorizo potato skins. True, you can put Mexican chorizo (not to be confused with Spanish chorizo, which is a cured sausage, Mexican chorizo is a spicy ground pork product) on or in just about anything and I’m going to love it.

Not The Same-Old Same-Old Potato Skins

Potato skins only take a few minutes to make, so I often toss them on the grill while I’m making burgers or hot dogs for a quick and easy appetizer or side dish. I also keep a bottle of hot sauce nearby in case I want them to be just a bit spicier. Why not? Spicy grilled pork chorizo potato skins are great too!

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

Geedel Rotary Cheese Grater, Kitchen Mandoline…

Makes Everything Simple : Just forget your bagged…
Premium Material : All parts of the rotary cheese…

Also try my grill-roasted herb potatoes.

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4 from 1 vote

Grilled Pork Chorizo Potato Skins

Potato skins only take a few minutes to make, so I often toss them on the grill while I’m making burgers or hot dogs for a quick and easy appetizer or side dish.

Course Appetizer

Cuisine American

Keyword potato skins, spicy

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 251kcal

Author Mike

Ingredients

2 large Russet potatoes
2 tablespoons butter melted
1 teaspoon chipotle powder
1 cup pork chorizo mix or use crumbled cooked Mexican chorizo
1 cup Queso blanco shredded
cilantro chopped, for garnish

Instructions

Cut each potato lengthwise into four wedges. Don’t make the wedges too thick. If you are using very large potatoes you might have a center portion leftover for other uses.
Using a spoon or melon baller, scrape out the potato insides, leaving 1/4″ or so left.
Place on a microwave safe plate and microwave on high for 6-10 minutes or until tender.
Fire up your grill for direct and indirect cooking.
Combine the butter and chipotle powder and brush on all sides of the potatoes.
Grill the potatoes, cut side down, over medium heat for 2-3 minutes or until they start to char.
Turn potatoes over and top with cheese. Grill another 2 minutes or until the cheese is melted.
Serve topped with the bacon, green onions, and sour cream as desired.