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Boy, crispy bacon… spicy Mexican chorizo sausage… cheese… I could actually just have these bacon-wrapped Mexican potatoes for dinner. By themselves. Nothing else. Just give me a platter of them and check on me in 15 minutes to see if I need more. Well, not ‘if’. Go ahead and bring me some more. They’re like grilled potato skins taken to a whole new level. There is so much flavor packed into every bite. What a happy day it was when I first made them!
Chorizo Adds Lots of Flavor
I love the spicy kick from chorizo in these bacon-wrapped Mexican potatoes. But, if you don’t, you can easily change these potatoes up to be a little more mellow by making them Italian-style. Substitute crumbled cooked mild Italian sausage for the chorizo, mozzarella for the queso fresco, and sour cream for the crema. Excellent! You’ll want to make a big batch and serve them as appetizers at your next party!
I recommend that you use a grill basket when making this dish. It makes cooking easier and you don’t have to worry about anything falling through the grates. And cleanup is easier too!
- Create food never thought possible in a grill with…
- Designed to perfectly roast small, delicate food…
Also try my grilled volcano potatoes.
This recipe was inspired by a recipe from Aida Mollenkamp.
Bacon-Wrapped Mexican Potatoes
Ingredients
- 20 small red potatoes rinsed
- 1 tablespoon vegetable oil
- kosher salt
- freshly ground black pepper
- 8 ounces Mexican chorizo
- ½ cup Queso fresco shredded or crumbled
- 10 pieces bacon halved
- Toothpicks
- Mexican crema or sour cream
- green onions or cilantro, chopped, for garnish
Instructions
- Preheat your oven to 425 F.
- Brush potatoes with oil and season with salt and pepper. Place on a foil-lined baking sheet and roast until tender, 20-30 minutes. Remove and let cool.
- Fire up your grill for indirect cooking (you can also make these in the oven, so keep your oven going if you’re going to cook these indoors).
- Meanwhile, crumble the chorizo into a medium skillet over medium-high heat. Cook until browned. Remove from heat. Note: You want to get the chorizo fairly well crumbled. If you are having trouble doing so, just let the cooked chorizo cool a bit then pulss a few times in a food processor.
- Cut just enough of the bottom of each potato so that they can stand up straight. Then cut just enough off the top so you can scoop them out. Take a small mellon baller or spoon and spoon out the insides.
- In a bowl combine the chorizo and cheese and spoon into each potato.
- Wrap a halved piece of bacon around each potato and secure with a toothpick.
- Place on the grill over indirect heat and cook until the bacon starts to crisp, about 20 minutes, or bake in the oven at 425 F.
- Serve topped with a small dollop of Mexican crema or cream cheese and garnish with green onions or cilantro.
Notes
Nutrition
Nutritional values are approximate.
- Set of 3 includes Spatula, Locking Tongs, and Cold…
- Durable, stainless-steel construction holds up to…
- Designed for heavy-duty grill cleaning
- Contoured handle offers a firm, comfortable grip
- This 16 oz spray bottle of Weber Grill Grate…
- Gentle on Your Grates: Grill cleaner spray is…