Twice Baked Potatoes are always a crowd pleaser at potlucks. This vegetarian version is topped with soy chorizo, cheddar, and cilantro!
I was inspired to make these when I had the Chorizo Potato Skins at Roberto’s Cafe’ in Mammoth Lakes. Their version has bacon and meat chorizo (which is awesome and can totally be substituted in the recipe below). However, I love soy chorizo and thought it would be a great substitute. And I was right!!
8 medium russet potatoes
8 oz. sour cream
1/2 cup butter
Green onions, sliced
1 package of soy chorizo
Grated cheddar, lots of it
Preheat oven to 400 degrees. Scrub potatoes and fork them on all sides. Rub them with canola oil and place them on a cookie sheet with sides (otherwise the oil will drip down into your oven). Bake for 1 hour.
Brown the soy chorizo in a little olive oil and set aside.
Slice the butter and put it in a mixing bowl. Add the sour cream and stir. Slice the potatoes in half lengthwise and very carefully scoop out the insides, making sure that you don’t break the skins (you can leave a little potato in the jacket to help prevent them from breaking). Add the potato to the sour cream and butter as you go.
When you’re all done, mash it all up with a potato masher. Stir in the salt, pepper, cheddar cheese, and green onions to taste.
Fill the potato jackets with the potato mixture. Top with soy chorizo, more cheddar cheese, and cilantro.
Reduce the oven heat to 350 degrees. Bake for approximately 10 minutes or until the cheddar is melted and the potatoes are heated through.