Pepper Jack & Chorizo Potato Skins
No need to skin these potatoes. Simply wash ‘em, bake ‘em, cut ‘em in half, and add your favorite brand of chorizo sausage along with Sargento® ChefStyle Shredded Pepper Jack Cheese.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Yield: Serves: 20 appetizers; 6 servings
- 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® Traditional Cut Shredded Pepper Jack Cheese
- 4 green onions, thinly sliced
- 4 oz. sour cream for garnish
Wash potatoes and put on a baking tray. Bake at 400° F about 30 minutes or until a fork is easily inserted.
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.
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.
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.
Serves: 20 appetizers; 6 servings
Amount Per Serving
Total Fat 28.3g
Saturated Fat 11.7g
Trans Fat 10.3g
Polyunsaturated Fat 2.2g
Dietary Fiber 6g
Vitamin A 38RE
Vitamin C 33mg