Tex-Mex Potatoes

Tex-Mex Poatoes
Prep time
Cook time
Total time
Spice up your everyday baking potatoes with this unique recipe!
Cuisine: Mexican
Serves: 4
  • 4 medium sized baking potatoes (such as russet)
  • 3 links chorizo sausage, casings removed (feel free to use any type of sausage you want here. Some stores even sell soy chorizo which is pretty good.)
  • ½ large red bell pepper, medium dice
  • ½ large yellow bell pepper, medium dice
  • 1 medium onion, medium dice
  • 1 cup chopped “green vegetable” – I say “green vegetable” because you can choose anything you’d like. In this picture I used broccoli, simply because I had it left over in the fridge. But feel free to use peas, zucchini or summer squash. Anything goes.
  • Salt and pepper to taste
  • Optional Toppings: shredded cheese, sour cream, diced tomatoes, green onions, or avocado
  1. Bake potatoes at 400 F for about an hour or until they pierce easily with a fork. (I recommend doing this step on a weekend so you don’t have to wait an entire hour for the potatoes).
  2. Remove from oven and allow to cool slightly on the counter.
  3. In a medium skillet, heat 2 tbsp extra virgin olive oil in a pan over medium high heat. Add chorizo and saute until fully browned and cooked. Remove and set aside.
  4. In the same pan, add diced bell peppers and onions and saute until vegetables just lose their crunchiness – about 5-7 minutes. Toss in chopped green vegetable and saute another 2-3 minutes.
  5. In a large bowl mix together cooked chorizo and vegetable mixture.
  6. Slice the potatoes length wise – but not all the way through. Press the ends of the potato together slightly making the sides bow out and the cooked interior to crumble.
  7. Top each potato with about ½ cup of the chorizo vegetable mixture (or however much you want). Add any additional toppings and serve warm.
  8. Note – you will most likely have extra filling. Use for quesadillas, an omelet filling or stuffed in a pita or wrap the next day.