Chorizo & Red Pepper Stuffed Potatoes With Roasted Garlic Aioli

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16-18 baby red potatoes

2 tablespoons olive oil

3 garlic cloves, minced

2-3 cooked Spanish chorizo, brunoise (cut into 1/8-inch dice), should yield 1 1/2 cups

1 1/2 cups red pepper, brunoise

1/2 cup sherry

1/4 cup heavy cream

3/4 cup grated manchego cheese

Salt and pepper to taste

1 head garlic

1 tablespoon olive oil

1 cup mayonnaise

1 tablespoon Dijon mustard

Kosher salt and ground black pepper, to taste

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