Pepper Jack & Chorizo Potato Skins
INGREDIENTS
- 10 small red potatoes
- 2 Tbsp. olive oil, divided
- 8 oz. chorizo sausage casing removed
- 1 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1 cup (4 oz.) Sargento® ChefStyle Shredded Pepper Jack Cheese
- 4 green onions, thinly sliced
- 4 oz. sour cream for garnish
DIRECTIONS
- 1
Wash potatoes and put on a baking tray. Bake at 400° F about 30 minutes or until a fork is easily inserted.
- 2
Heat a sauté pan with 1 Tbsp. olive oil and add chorizo. Cook until lightly browned, stirring frequently to break up chorizo into sall pieces. Remove from heat and set aside.
- 3
When potatoes have cooled, cut in half and scoop out potato, leaving about 1/8-inch thick shell. Drizzle with remaining olive oil and sprinkle with salt and pepper. Place on an lightly greased baking pan and fill with cooked chorizo and cheese.
- 4
Bake at 350° F for 15 minutes or until the cheese is melted and heated through. Sprinkle with green onion and serve with sour cream.
SUMMARY
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Yield: Serves: 20 appetizers; 6 servings
HELPFUL HINTS
User Reviews
- George
- Feb. 4th, 2012 10:10a.m.
These taste great and are easy to prepare. It is important to use the best cheese for the best taste, so be sure to use Sargento
See Nutrition Facts
Serves: 20 appetizers; 6 servings
Amount Per Serving
Calories 569
Total Fat 28.3g
Saturated Fat 11.7g
Trans Fat 10.3g
Polyunsaturated Fat 2.2g
Cholesterol 62mg
Sodium 979mg
Carbohydrates 59g
Protein 20g
Dietary Fiber 6g
Vitamin A 38%
Vitamin C 33%
Calcium 184%
Iron 3%
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