Stuffed Potatoes with Arrachera
Enjoy this recipe for stuffed potatoes as a main dish or as a side for grilled meat. These stuffed potatoes are prepared with chorizo, arrachera, pico de gallo, and a touch of sour cream. They are the perfect complement to any dish!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 3 potatoes 3 potatoes
  • 1 tablespoon vegetable oil 1 tablespoon vegetable oil
  • 1 cup chorizo, finely chopped 1 cup chorizo, finely chopped
  • 400 grams skirt steak
  • 1 cup onion, cut into strips 1 cup onion, cut into strips
  • 2 Jalapeño chiles, in strips 2 Jalapeño chiles, in strips
  • 1/2 onions, for the pico de gallo 1/2 onions, for the pico de gallo
  • 1 tomato, for the pico de gallo 1 tomato, for the pico de gallo
  • 2 Habanero chiles, for the pico de gallo 2 Habanero chiles, for the pico de gallo
  • 1/4 cups lime juice 1/4 cups lime juice
  • cheddar cheese, grated cheddar cheese, grated
  • sour cream , to accompany sour cream , to accompany
  • cilantro, finely chopped, to accompany cilantro, finely chopped, to accompany
Preparation
1h
50 mins
Low
  • On sheets of aluminum foil, place the potatoes, add olive oil, and season with salt and pepper. Wrap with aluminum foil and bake for 40 minutes at 200°C.
  • In a skillet over medium heat, add the oil and fry the chorizo until it releases its fat; add the onion, the peppers, the arrachera, and season with salt and pepper. Reserve.
  • For the pico de gallo, finely chop the habanero peppers, onion, and tomato on a cutting board. Mix in a bowl, add lime juice, mix, and reserve.
  • On a cutting board, cut and hollow out the potatoes. Reserve the filling.
  • Mix the potato filling with the arrachera preparation. Stuff the potatoes, sprinkle with cheese, and bake for 10 minutes.
  • Serve accompanied by pico de gallo and sour cream.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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