Spanish Chorizo Stuffed Potato Bites

These wonderful stuffed potato bites are all about texture. The potato filling is left chunky not mashed. The chorizo and peppers add a spicy and sweet burst of flavor.

And although they are served warm, don't melt that manchego cheese! Its salty earthy flavor completes the dish

Ingredients:

• 1-1/2 pounds baby red potatoes (about 15) washed and dried completely.
• 2 tablespoons olive oil
• 1/2 teaspoon coarse sea salt
• 2 links Aurelia's Spanish Chorizo diced (about 5 oz)
• 1/4 cup sweet red bell pepper diced (or 3-4 piquillo peppers)
• 3/4 cup shredded Manchego cheese divided
• 3 tablespoons butter melted
• 1/2 teaspoon salt
• fresh ground black pepper to taste
• fresh rosemary sprigs for garnish

Directions:

1. Preheat oven to 375 degrees F. Place potatoes on a baking sheet, rub with olive oil and season with coarse sea salt salt. Roast for 25 to 30 minutes, or until tender through to the center when pierced with a sharp knife. Remove from oven and allow to sit for about 15 minutes or until cool enough to handle.
2. In a small skillet, warm the diced chorizo until fragrant and it renders a bit of orange oil. Add red bell pepper and saute for one minute or so to soften the pepper. Set aside.
3. Slice the potatoes in half. Use a small spoon to scoop out the inside of each potato leaving a nice shell of potato intact. Place scooped out potato in a medium sized bowl. Add 1/4 cup shredded manchego cheese, 3 tablespoons melted butter, toss to combine, being careful not to mash the potatoes. Stir in Chorizo and pepper mixture.
4. Spoon the mixture back into the potato skins, mounding slightly. Sprinkle with remaining manchego cheese.
5. Garnish with fresh rosemary if desired.