Description
Pepper Jack & Chorizo Potato Skins
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21 people added this to their recipe box!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.
User Reviews
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
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Directions
SUMMARY
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Yield: Serves: 20 appetizers; 6 servings
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® Traditional Cut 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.
Nutrition
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 38RE
Vitamin C 33mg
Calcium 184mg
Iron 3mg
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