Mouthwatering Chorizo Stuffed Potato Bites: A Spanish Tapas Delight

Get ready to elevate your appetizer game with these irresistible Chorizo Stuffed Potato Bites, a dish that brings the rich flavors of Spanish Chorizo straight to your table. Perfect for tapas night or as a show-stealing party snack, these savory bites offer a delightful combination of warm, roasted red potatoes generously packed with a hearty filling of smoky chorizo, sweet bell peppers, and perfectly melted manchego cheese. With their spicy, salty, and savory notes blending harmoniously, these bites are more than just food—they’re an experience.

Inspired by the vibrant tradition of Spanish tapas, this recipe combines rustic flavors and an artisan touch, making it the perfect dish for sharing over light-hearted chatter or an evening of wine pairing. Best of all, they're easy to prepare and promise a burst of flavor in every bite. Whether you're a seasoned cook or a curious foodie, these Chorizo Stuffed Potato Bites will earn a permanent spot on your must-make list. Dive in, and let your taste buds embark on a culinary journey to Spain!

Although they're 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.

Pro Tip: For an authentic Spanish twist, substitute the red bell peppers with smoky piquillo peppers and garnish with a sprinkle of smoked paprika. Serve these bites alongside a glass of your favorite Rioja wine for an unforgettable tapas experience.