During a recent visit to Mexico I found my new guilty pleasure – Chorizo sausage and cheese stuffed potatoes. While my husband drooled over street tacos and grilled meat I only had eyes for the potato. So one morning I decided to turn my new obsession into brunch – that way I didn’t have to wait until dinner. As a bonus, it was easy to get my husband on board, because if you add an egg to anything, he’s in. I 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.
Visit our food finds/recipes section to view our entire collection of recipes inspired by our ongoing travels around the world. If you love Mexican food, you’ll find lots of recipes from our travels in the Yucatan, including Cochinita Pibil (slow cooked pork) and homemade Enchilada Sauce, to name a few.
- 2 Large Potatoes, such as russet
- 1 Tablespoon Olive Oil
- 2 Links Mexican Chorizo sausage - casing removed and crumbled, approx 1/2 pound
- 1/2 Poblano Chile Pepper - finely diced
- 2 Large Eggs
- 2 Ounces Cheddar Cheese, sliced into small cubes or shredded
- 1 Tablespoon Vegetable Oil
- 1 Medium White Onion - diced
- 1 Roma Tomato - diced
- 2 Cloves Garlic - finely diced
- 1/2 Jalapeno Pepper - finely diced
- 1 Small Bunch Cilantro - chopped
- 1 Tablespoon Fresh Lime Juice
- Salt and Pepper to taste
- Sour Cream and Hot Sauce, on the side
- Preheat oven to 350 degrees.
- 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 cooing, 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 chili 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 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.
- Top with pico de gallo and sour cream and hot sauce on the side.