Baked Potato with Egg and Chorizo is an easy twice baked potato recipe, perfect for brunch or weekday dinners.
The potato is first baked until the flesh is tender. Most of the potato is scooped out, allowing room for the chorizo sausage stuffing, plenty of cheese and a whole egg.
We like to cook them until the egg white is set but the yolk is still runny and can be mixed in with the potato.
The pico de gallo topping adds a fresh flavor that really makes the dish come together.
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We use Mexican Chorizo Sausage for this recipe. Chorizo, when removed from it’s casing, crumbles well and renders a flavorful fat when cooked.
Mexican Chorizo, unlike Spanish Chorizo, is made with raw pork and spices. Spanish Chorizo is smoke cured. The flavors and textures are very different. If you have never tried Mexican Chorizo before, then this is a good opportunity to give it a try.
We often add it to other meat dishes, such as these Beef and Chorizo Sliders, to add extra flavor.
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- 2 Large Potatoes, such as russet
- 1 Tablespoon (15 ml) Olive Oil
- 2 Links Mexican Chorizo sausage - casing removed and crumbled, approx 6 Ounces (170 g)
- 1/2 Poblano Chile Pepper - finely diced
- 2 Large Eggs
- 2 Ounces (56 g) Cheddar Cheese, sliced into small cubes or shredded
- 1 Tablespoon (15 ml) Vegetable Oil
- 1 Medium White Onion - diced
- 1 Roma Tomato - diced
- 2 Cloves Garlic - finely diced
- 1/2 Jalapeño Pepper - finely diced
- 1 Small Bunch Cilantro - chopped
- 1 Tablespoon (15 ml) Fresh Lime Juice
- Salt and Pepper to taste
- Sour Cream or Mexican Crema and Hot Sauce, to serve on the side
- Preheat oven to 350 degrees F (176 C).
- Wash and dry the potatoes and then make several deep cuts with a sharp knife around the exterior of the potato.
- Coat the potatoes with olive oil and sprinkle with fine salt.
- Place in the center rack of the oven and bake until fork tender (about 1 hour). Note: be sure you have a drip pan to catch and excess oil.
- Remove from oven and allow to cool.
- While the potato is cooling, prepare the sausage filling by adding 2/3 of the chopped onion to a heated frying pan with the vegetable oil. Cook for approximately 3 minutes.
- Add the garlic and and chile pepper and continue to cook for about 3 minutes.
- Add the crumbled sausage and continue to cook until the sausage is cooked through and the fat is rendered.
- Drain the fat and set aside.
- Add 1/2 of the cilantro to the sausage mixture
- Once the potato is cooked and cooled, cut a ribbon of skin from the top of the potato and removed most of the flesh, creating a potato canoe. Leave enough flesh so that the potato will retain it's shape.
- Put the potatoes in a shallow baking dish.
- Place the sausage mixture inside the potato and top with 3/4 of the cheese, leaving a small well for the egg.
- Brush the outside of the potato with some of the reserved Chorizo fat.
- Carefully crack an egg into the center of the potato and cover lightly with cheese. Be sure not to cover all of the egg white so that you can check for doneness.
- Place in the center of a 350 degree F (177 C) oven.
- While the potato is cooking, make a pico de gallo topping by combining the remaining cilantro with the tomato, jalapeno pepper and lime juice.
- Remove the potato from the oven when the egg white is set (about 15 minutes)
- Top with pico de gallo, the remaining cheese
- Serve with Mexican crema, sour cream and hot sauce on the side.
Amount Per Serving Calories 585Total Fat 30gCholesterol 259mgSodium 455mgCarbohydrates 45gFiber 7.6gSugar 7.9gProtein 34g