Appetizers & Side Dishes

Pepper Jack & Chorizo Potato Skins

Prep Time: 15 min  |  Cook Time: 45 min  |  Servings: 20 apps  |  Calories: 569
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Pepper Jack & Chorizo Potato Skins
Prep Time
15 min
Cook Time
45 min
20 apps

Create your favorite restaurant appetizer at home and serve this whenever you’re craving potato skins. This dish includes melted Sargento® Shredded Pepper Jack Cheese, chorizo sausage and a garnished of smooth sour cream and freshly chopped green onions.

  • 10 small red potatoes
  • 2 Tbsp. olive oil, divided
  • 8 oz. chorizo sausage, casings removed
  • 1 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 1 cup (4 oz.) Sargento® Shredded Pepper Jack Cheese
  • 4 green onions, thinly sliced
  • 4 oz. sour cream for garnish
  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 small 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.

Serving Size 20 apps

Calories 569

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 29.00g 44%
Sat. Fat 11.70g 59%
Mono Unsat. Fat 10.30g
Poly Unsat. Fat 2.20g
Cholesterol 54mg 21%
Sodium 979mg 41%
Total Carbohydrate 59g 20%
Dietary Fiber 6g 24%
Sugars 0g
Protein 20g
Vitamin A 50RE
Vitamin C 33mg 55%
Calcium 184mg 18%
Iron 3mg 17%