Papas Relleno - Stuffed potato appetizer -Courtesy of Ed Tijerina     The classic combination of chorizo con papas comes together in a new form that makes an impressive appetizer for any gathering. You may want to double this recipe --- they go quickly!      Ingredients 6 medium red potatoes (about 1 ½ inches in diameter) 2 links Kiolbassa chorizo (6 oz total) 1/2 medium white onion, finely diced Grated parmesan or romano for topping

Directions

Start potatoes: In medium saucepan, fill about three-quarters to the top, add 1 tb salt. While water is heating, prepare potatoes for boiling. Using a small knife, make a shallow cut around the middle of each potato. If water isn’t yet boiling, start cooking chorizo. Once it starts boiling, add potatoes to water and cook until tender, about 15-20 minutes. When a knife slides easily in potatoes, they’re done. 

To make chorizo:Remove meat from casings and place in a nonstick pan. Turn on medium heat. Using wooden spoon, press on chorizo frequently to break up into small pieces. Remove chorizo, but save grease in the pan. Add chopped onions. Stir frequently, so onions can absorb and cook in chorizo grease. Cook until onions are almost melted, about 15 minutes. Add chorizo back in pan and cook together for a few minutes. Set aside. 

Finish potatoes:Take potatoes out of boiling water and plunge into cool water so that you can handle them. Cut in half along the groove already started. Using a melon baller, scoop half of the meat out of potato,be carefull not to cut through the skin. Using a sharp paring knife, cut a flat surface for the base so they wont tip over. Fill potato skin with chorizo, using about a teaspoon in each skin. Top with cheese. 

Makes 12 skins. Potatoes may be served immediately or made in advance. If made in advance, place filled potatos on a sheet pan and cover tightly with plastic wrap. Just before serving, remove wrap and place sheet pan with potatoes in a 350o oven for about 20 minutes, or until hot.