This recipe could totally be a main dish on it's own because it is rich. What's not to enjoy about potato, cheese and chorizo. Plus it is very easy to put together. Just pair it with a salad to balance it out a bit.
1. Slice the chorizo links then chop finely. Heat a skillet and add 2 tablespoons olive oil. Fry the chopped chorizo until slightly crisp. Transfer into a bowl or plate lined with paper napkins to soak up excess fat. Set Aside.
2. Boil unpeeled potatoes in salted water 15-20 minutes or until tender. Cool slightly then slice in horizontal halves. Scoop the flesh from the potatoes into a bowl leaving a 1/4 inch of a shell. Set aside.
3. Into the bowl of potato flesh, add the sour cream, 3/4 portion (1/4 set aside for topping) of the crisped chorizo bits, roasted garlic cloves, salt and pepper. Mash and mix all ingredients together with a fork to make filling.
4. Spoon the filling into the potato shells. Place stuffed potatoes in a lightly oiled baking sheet. Bake in a 375’F oven for 15 minutes or until the tops get slightly browned.
To serve, spoon sour cream over the baked stuffed potatoes and top with reserved chorizo bits. Serve along with a simple salad.