Chorizo Queso Potato Bombs

Ingredients

• 12 gold potatoes (2-3 inches long)
• 2 tsp kosher salt
• 0.5 lb chorizo sausage (cooked and ground)
• 0.5 cup prepared queso dip
• 1 cup Monterey Jack cheese (shredded)
• 2 eggs (beaten)
• 1 cup plain breadcrumbs
• cooking spray (or oil spray)

Steps

1. 1

   Place potatoes and salt in a medium saucepan and add water to cover by 1 inch.

2. 2

   Place the pot over high heat and bring to a boil.

3. 3

   Cook until just tender, 8 to 10 minutes. Do not cook until soft.

4. 4

   Drain and let cool until easy to handle.

5. 5

   Slice potatoes in half across the center and carefully scoop out the centers, leaving a 1/8-inch border of flesh.

6. 6

   Combine chorizo sausage and queso dip in a medium bowl; stir until creamy.

7. 7

   Spoon chorizo mixture into one potato half and place shredded Monterey Jack cheese in the corresponding potato half.

8. 8

   Press halves together gently, allowing the potato starch to help seal them.

9. 9

   Dip each potato bomb into beaten egg, letting excess drip off, then lightly coat with bread crumbs, taking care not to separate the potato halves.

10. 10

    Preheat an air fryer to 400 degrees F (200 degrees C).

11. 11

    Lightly spray potato bombs with vegetable oil or cooking spray.

12. 12

    Air fry in batches if necessary until golden and crispy, 8 to 10 minutes.

13. 13

    Let stand for 5 minutes before serving.

Notes

Ensure the potatoes are not overcooked in the boiling stage, as they need to maintain their structure to be scooped and stuffed.

Nutrition per serving

• appetizer
• snack
• air-fried
• spicy
• cheese
• potatoes