Dirty Fiesta Potatoes

These Slow Cooker Dirty Fiesta Potatoes save the day when it’s 5:30 p.m., the fridge looks empty, and dinner’s a mystery. Just five simple things go in—spread fresh pork chorizo on potato halves with skins on, pop it all in the slow cooker. Hours later, spicy, warm, fun potatoes appear, like loaded spuds mixed with Tex-Mex snacks. Great for game days, chill hangouts, or easy weeknight eats when you let the cooker handle it.

Serve right from the warm slow cooker, or move to a plate and add extra cilantro or green onions. Pair with a green salad, baked veggies, or black beans for a full meal. For parties, add sour cream, salsa, and hot sauce so guests top their own. They shine with grilled chicken, tacos, or chips and guac for fiesta fun.

Crispy-skinned potato boats get topped with zesty chorizo, salsa, cheese, and sour cream in a slow cooker. No fuss—just dump and go for tender, spicy bites bursting with Tex-Mex flavor. Perfect crowd-pleaser that’s ready when you are, with gooey cheese and customizable toppings for game day or family dinner.

Ingredients

• 2 pounds small or medium russet potatoes, washed and cut in half the long way (keep skins on)

• 1 pound fresh pork chorizo sausage, no casings

• 1 cup shredded Mexican cheese mix

• 1/2 cup thick salsa (mild, medium, or spicy)

• 1/4 cup sour cream, plus extra for the table if you want

Dirty Fiesta Potatoes: Directions

1. Spray the slow cooker inside with no-stick spray or wipe with a little oil so nothing sticks.

2. Wash potatoes well and dry them. Keep skins on for crunch and shape. Cut each one in half the long way to make boat shapes.

3. Lay potato halves cut-side up in one tight layer at the bottom. A few can overlap a bit, but show most cut sides.

4. Break off bits of raw chorizo and spread it on the cut sides of potatoes with fingers or a spoon. Cover most of each cut side thin and even. That’s the “dirty” fun that adds big taste!

5. Spoon salsa over the chorizo-topped potatoes. Let some drip between them for wetness and saucy flavor.

6. Put the lid on. Cook on HIGH 3-4 hours or LOW 6-7 hours, until potatoes are soft when poked with a fork and chorizo is cooked, not pink.

7. Sprinkle cheese all over. Cover and let sit on LOW or WARM 5-10 minutes till cheese melts and gets stretchy.

8. Drop sour cream in little spoons on top, or stir lightly. Or save it for the side.

9. Set to WARM to serve. Scoop out halves with a big spoon, grabbing chorizo, sauce, and cheese. Add chopped cilantro or green onions if you like, and eat hot!