• 6 teaspoons extra virgin olive oil
  • 12 (#38) potato skins
  • 1/2 teaspoon fine sea salt, divided
  • 1/2 teaspoon smoked paprika
  • 16 ounces chorizo
  • 1 1/2 tablespoons melted
  • unsalted butter
  • 3/4 cup shredded sharp
  • cheddar cheese
  • 2 medium tomatoes, diced
  • 1/2 cup diced yellow onion
  • 2 tablespoons diced fresh jalapeño
  • 1/4 cup fresh cilantro leaves, chopped
  • 2 teaspoons fresh lime juice
  • 12 medium eggs
  • 1 avocado, halved, pitted, and thinly sliced


Preheat an oven to 400° F. Grease a baking sheet with 4 teaspoons olive oil.

Place the potato skins skin-side-up on the greased baking sheet. Brush the skins with the remaining 2 teaspoons olive oil. Evenly season the skins with 1/4 teaspoon salt and paprika. Bake for 10 minutes.

Meanwhile, cook the chorizo in a medium sauté pan over medium-high heat for about 4 minutes. Break up the chorizo into pieces with a wooden spoon while cooking. Drain the chorizo on a paper-towel lined plate.

Flip the potatoes over and brush with the melted butter. Bake for an additional 8 minutes.

To prepare the pico de gallo, combine the tomatoes, onion, jalapeño, cilantro, lime juice, and salt in a small bowl. Stir together.

Remove the potato skins from the oven. Evenly divide the chorizo and cheese among the potato skins. Break the eggs one at a time in a bowl and then gently slip into each potato skin. Season the eggs with the remaining 1/4 teaspoon salt. Bake for about 10 to 12 minutes or until the whites are just set but yolks are still runny. To serve, transfer the crispy breakfast patata skins to plates and then top with the pico de gallo and avocado slices.