A versatile, inexpensive, and easy dinner to make. Stuffed baked potatoes meet all these needs. 

 

Get creative with it. You really cannot go wrong. Add anything and everything that you like into the potato, and it will taste great. 

 

This recipe is what I used when taking the photo, but the possibilities are endless!

 

Yield 2 servings

 

2 large russet potatoes, scrubbed and dried

2 Tbsp butter

Salt and pepper

¼ cup onion, finely chopped

⅓ lb. ground chorizo

½ cup sharp cheddar cheese, grated

4 Tbsp sour cream

2 Tbsp chives, finely chopped

 

Preheat oven to 425℉

 

Place the potatoes on the middle rack and bake 50-60 minutes. The potatoes are done when the skins are dry, and the insides feel soft when you gently squeeze the potato. 

 

While the potato is baking sauté the onion and chorizo together until they get lightly browned and cooked through. Spoon them onto a paper towel lined plate until ready to use. Next, grate the cheese and chop the chives. 

 

Slice the hot potatoes down the middle lengthwise. Add 1 Tbsp butter to each potato and a little salt and pepper. Top each potato with half of the onion chorizo mixture, cheese, sour cream, and chives.  

 

Dinner doesn’t get much easier than that!

 

Just Salt It, and enjoy!