Roasted potato skins with sour cream dip
Roasted potato skins with sour cream dip

Roasted potato skins with sour cream dip

Preparation 10 minutes
Cooking time 18 to 20 minutes
Servings 4


  • 4 large Idaho potatoes
  • 22 ml (1 1/2 tbsp) vegetable oil
  • Sea salt
  • 60 ml (4 tbsp) medium salsa
  • 180 ml (3/4 cup) aged cheddar, grated
  • 180 ml (3/4 cup) mild yellow cheddar, grated
  • 80 ml (1/3 cup) chorizo, finely diced
  • 60 ml (4 tbsp) green onion, sliced
  • 250 ml (1 cup) sour cream
  • 45 ml (3 tbsp) chives, finely chopped
  • 5 ml (1 tsp) Cajun spices
  • Salt and freshly ground black pepper


  1. Pierce the potatoes several times with a fork.
  2. Cook in the microwave at maximum power for 8 to 10 minutes. Set aside to cool.
  3. Preheat the oven to broil, leaving the door partially open.
  4. Place the grill in the broil position.  
  5. Cut the potatoes in half lengthwise.
  6. With a spoon, remove the flesh leaving a layer of about 1 cm (3/8 in.) inside each potato skin.
  7. Brush the potato skins with oil inside and out.
  8. Season with salt and place 8 ml (1/2 tbsp) of salsa at the bottom of each skin.
  9. Place on a baking sheet.  
  10. Broil for about 5 minutes or until the edges of the skins are browned.
  11. Remove from the oven.
  12. In a bowl, mix together the two cheeses.
  13. Divide the chorizo between the potato skins.
  14. Add the green onion.
  15. Garnish generously with the cheese mix.
  16. Place under the broiler for about 5 minutes or until the cheese starts to brown.
  17. In another bowl, combine the sour cream with the chives and°Cajun spices.
  18. Season with salt and pepper and mix well.
  19. Adjust the seasoning if needed.
  20. Remove the potato skins from the oven.
  21. Set aside to cool for at least 10 minutes.
  22. Serve with the sour cream dip. 
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