Why mini? Well, these Baby Potato Bites with Chorizo are by no means diet food but we like keeping them small. That way you can eat a lot without overdoing it.
Roast The Mini Potatoes: Heat the oven to 425°F and arrange a rack in the upper third. Place potatoes on a rimmed baking sheet, drizzle with oil, season with salt, and toss to coat. Roast until potatoes are fork tender, about 30 minutes.
Brown The Chorizo: Set potatoes aside until cool enough to handle. Meanwhile, heat a medium nonstick frying pan to medium heat and cook chorizo, stirring occasionally, until browned, about 5 minutes. Set aside.
Prepare The Mini Potato Skins: Slice potatoes in half and, using a melon baller or small spoon, scoop out most of the interior (leave about 1/4-inch of potato flesh). Divide chorizo among the skins and top with cheese. Bake until skins are warmed through and cheese is melted, about 5 minutes. Remove from oven, garnish with green onions, and pass sour cream on the side.TIP: Potatoes can be baked, and filling can be made up to two days ahead. Assemble and bake within 30 minutes of serving