Chorizo and Corn Potato Skins

Let’s talk Super Bowl!!

No, none of that game talk, let’s get to the important stuff – the food. I was watching The Kitchen on the Food Network and this weekend’s show was dedicated to all things Super Bowl. They put spins on game day classics like pigs in a blanket, wings, and sliders. The things they came up with were so creative! As much as I love classic dishes, putting a spin on things is so much fun.


The show inspired me to get creative with one of my favorite apps, potato skins, and because everyone eats during the Super Bowl, I figured I’d share the recipe with you. You’re welcome! Here’s the skinny – sliced potato rounds, topped with chorizo, corn, cheese and green onion. But wait, there’s more. Every good game day appetizer needs a dip, am I right?


Let me introduce to you, lime zest crema. The best part, your guests can choose to dunk their skins in the dip, or drizzle it over. I drizzled it on top of mine and then served more dip on the side. It is magic.



If you’re looking to switch things up this Super Bowl Sunday, look no further than this recipe. It’s flavorful, easy to make and bite size – SO perfect for game day!


If you end up making this recipe, don’t forget to tag your photos with #marinamakeseaats!

Chorizo and Corn Potato Skins

Makes 24 Potato Skin Rounds


  • 2 large russet potatoes
  • 2 tablespoons of olive oil
  • Salt
  • Pepper
  • 1 pound of ground chorizo
  • 1 1/2 cups of frozen corn, thawed
  • 1 cup of monterrey jack cheese
  • 1 cup of sharp cheddar cheese
  • 4 green onions, thinly sliced

Lime Zest Crema

  • 1 cup of sour cream
  • 1 cup of half and half
  • Zest and juice of one lime
  • Salt


Preheat the oven to 375 degrees.

Wash the potatoes and slice the ends off. Cut the potatoes into 1/4 inch slices, making about 24 rounds in total. Place the rounds in a bowl and drizzle with olive oil. Mix together to coat the potatoes in oil.

Place the rounds on a nonstick baking sheet. Sprinkle each round with a pinch or two of salt and pepper. Place in the oven and bake for 30-35 minutes, or until fork tender.

While the potatoes are baking, set a large frying pan over medium-high heat. Cook the chorizo for 5-7 minutes, until browned and cooked through. Add the corn and stir to combine.

When the potatoes are fork tender, take them out of the oven and top each with a tablespoon or two of chorizo and corn, and the cheeses. Place in the oven for another five minutes, or until the cheese is melted. Top with green onions and serve with lime zest crema (see below for directions).

To make the lime zest crema, whisk the sour cream, half and half, lime zest and juice and a couple of pinches of salt together.

2 thoughts on “Chorizo and Corn Potato Skins

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