Chorizo and Bacon Stuffed Potatoes

Prep Time 10 minutes
Cook Time 1 hour 25 minutes
Servings 4


  • 1 pack Caribbean Passion Chorizo sausages
  • 1 pack Caribbean Passion streaky bacon
  • 4 Large Irish potatoes
  • 2 tbsp Vegetable oil
  • 2 Green or red bell peppers sliced
  • 1 Medium yellow onion sliced
  • tsp Kosher salt
  • ½ tsp Smoked paprika
  • Mix of cheddar and pepper jack for sprinkling, to taste
  • Chopped cilantro for sprinkling, to taste


  • Preheat oven to 400˚F. Thoroughly wash the potatoes and pat dry. Pierce them all over with a fork and arrange them on a baking sheet.
  • Bake until soft and a fork easily reaches the middle of the potato, about 1 hour depending on the size of the potatoes.
  • Meanwhile, heat the oil in a large skillet over medium heat. Add the peppers, onions, salt, and paprika, and cook until the vegetables are softened, about 15 mins.
  • Add the chorizo and cook, breaking up the sausage with a wooden spoon, until fully cooked, about 10 mins.
  • Split each sweet potato down the middle with a knife and push open at the ends to make a pocket. Stuff the sweet potatoes with the chorizo mixture, sprinkle with some cheese and cilantro, and serve.
  • The leftovers will keep for a few days, covered, in the refrigerator.

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