Breakfast Idaho® Potato Skins with Chorizo


  • 2 large Idaho® potatoes, scrubbed
  • 1/2 pound chorizo sausage, casing removed
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs
  • crumbled Cotija cheese, optional


  1. In a 400º F oven bake the potatoes for an hour, or until done. Let the potatoes cool slightly.
  2. Meanwhile, brown the chorizo in a large skillet. Remove from the skillet and reserve in a bowl.
  3. When the potatoes have cooled enough to be handled, turn them on their side and slice them in half lengthwise.
  4. Scoop out the potato, leaving just enough for the skin to hold its shape.
  5. Place the potato into a medium bowl, then mix in the butter, salt, pepper and reserved chorizo sausage.
  6. Put the filling back into the skins. Make an indentation for the egg by pressing the filling up the side of the skin.
  7. Crack one egg at a time into a small bowl. Carefully pour one egg into each skin.
  8. Bake the potatoes in a 350º F oven for 23-25 minutes, or until the whites of the egg are set.
  9. Top the potato skins with crumbled Cotija cheese if desired.
Time Saving Tip
  1. Bake and stuff the potatoes the night before. Place the eggs into each potato and bake for 25-28 minutes.