Smoky Paprika Chorizo Cheesy Idaho® Potatoes

Spicy chorizo, smoky paprika and sweet peppers infuse rich Spanish flavors into this cheesy shredded Idaho® potato casserole, making it the perfect delicious side dish for any occasion. This recipe is an update on classic Funeral Potatoes, amped up on flavor and made lighter and healthier with no canned soup and yogurt instead of sour cream.


  • 3 pounds Idaho® russet potatoes
  • 2 tablespoons unsalted butter
  • 1 cup Panko breadcrumbs
  • ½ cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • 4 ounces fully-cooked smoked chorizo sausage, finely chopped
  • 1 red bell pepper, seeds and ribs removed, diced
  • 1 medium yellow onion, diced
  • 3 garlic cloves, finely chopped (1 tablespoon)
  • 1 cup whole milk Greek Yogurt
  • ¼ cup water
  • 8-10 green onions (1 big bunch) trimmed, thinly sliced
  • 8 ounces sharp cheddar cheese, shredded
  • 2 teaspoons kosher salt
  • 1 teaspoon mild smoked paprika
  • ¼ teaspoon freshly ground black pepper


  1. Add potatoes to a large pot of boiling water and cook for 30 minutes. Transfer to a bowl and cool in the fridge for at least two hours or as long as two days. Cover with plastic wrap when potatoes are cool.
  2. To make the Panko-Parmesan topping, melt the butter in a microwave-safe bowl or small saucepan. Add panko and Parmesan cheese and toss well to combine. Set aside.
  3. Preheat oven to 350ºF. Shred potatoes using the largest holes on a box grater or the shredding disc of a food processor. No need to peel the potatoes. There are lots of nutrients in the skin. Remove any large pieces of skin that don’t make it through the grater. Place shredded potatoes in a large bowl.
  4. Heat olive oil in a large skillet. Sauté chorizo, red pepper, onion and garlic over medium-high heat for 6-7 minutes, until the chorizo is fragrant and the vegetables have softened. Scrape the chorizo mixture into the bowl with the potatoes.
  5. Whisk yogurt with water and add it to the bowl with the potatoes, along with the green onions, cheddar cheese, salt, paprika and black pepper. Toss well to combine.
  6. Spread the mixture evenly into a 9 X 13-inch casserole dish. Sprinkle Panko-parmesan crumbs over the top. Bake for 40-45 minutes, or until the casserole is hot and the topping is golden brown. Serve immediately.
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Yield: 8-10

Lisa Goldfinger
Food Blogger
Panning The Globe

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