Loaded Cheesy Chorizo Potatoes

Ingredients

Directions

1. 1

   Preheat the oven to 400°F.

2. 2

   Scrub the potatoes, poke them several times with a fork, place on a plate and microwave on full power for 4 minutes. Flip the potatoes and cook for an additional 4 minutes, until tender.

3. 3

   Preheat a skillet over medium heat for 1 minute. Remove the plastic casing from the V&V Supremo® Chorizo (Pork, Beef or Chicken) and cook for 8 to 10 minutes, crumbling with a spoon while cooking.

4. 4

   Let the cooked potatoes cool for at least 5 minutes. Slice the potatoes in half lengthwise and scoop the potato out of the skins with a spoon.

5. 5

   Transfer the scooped-out potato to a bowl and mash. Add the cooked V&V Supremo® Chorizo (Pork, Beef or Chicken), 1 cup of V&V Supremo® Shredded Chihuahua® Brand Cheese or V&V Supremo® Shredded Mexican 3 Cheese Blend, the black pepper and ¼ cup of the scallions. Mix until thoroughly combined.

6. 6

   Lightly spray the skin side of the potatoes with cooking spray and season with kosher salt. Transfer the skins to a sheet tray and fill each with 1 tbsp. of V&V Supremo® Shredded Chihuahua® Brand Cheese or V&V Supremo® Shredded Mexican 3 Cheese Blend.

7. 7

   Divide the potato mixture evenly between the skins. Top each with 1 more tbsp. of V&V Supremo® Shredded Chihuahua® Brand Cheese or V&V Supremo® Shredded Mexican 3 Cheese Blend and bake at 400°F for 10 to 15 minutes, or until the cheese is golden brown.

8. 8

   Remove the potatoes from the oven. Top each with 1 tbsp. of V&V Supremo® Crema Supremo® Brand Mexican Sour Cream and garnish with the remaining scallions. Serve.