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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Prep Time
15 min
Cook Time
45 min
Servings
20 apps
Calories
569
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.
Ingredients
- 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
Directions
- 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 small 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.
