Loaded Cheesy Chorizo Potatoes

by V & V Supremo Foods, Inc.

4.50

35 Min

Servings

ingredients

Loaded Cheesy Chorizo Potatoes are sure to please your friends and family. Zesty Supremo® Brand Pork Chorizo and Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO® make these tasty taters a crowd-pleasing hit.

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Ingredients

4

medium russet potatoes
1½ links

(14 oz.) pkg. Supremo® Brand Pork Chorizo from V&V SUPREMO®
2 cups

Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®, divided
⅛ tsp.

ground black pepper
non-stick cooking spray
¼ cup plus 2 Tbsp.

scallions, thin slice, divided
½ cup

Supremo® Brand Mexican Sour Cream from V&V SUPREMO®, divided
¼ tsp.

Kosher salt

7 Steps to complete

1

Scrub potatoes, poke several times with a fork, place on a plate, and microwave on full power for 4 minutes. Flip potatoes and continue to cook for an additional 4 minutes until potatoes are tender.
2

Preheat a skillet for 1 minute over medium heat; remove the plastic casing from Chorizo and cook for 8 to 10 minutes, crumbling with a spoon while cooking.
3

Allow cooked potatoes to cool for at least 5 minutes. Slice potatoes in half lengthwise. Scoop out potato skins with a spoon.
4

Transfer scooped out potato to a bowl and mash. Add cooked Chorizo, 1 cup Chihuahua® Cheese, black pepper, and ¼ cup scallion to mashed potatoes. Mix until thoroughly combined.
5

Lightly spray the skin side of the potatoes with no-stick cooking spray and season with Kosher salt. Transfer potato skins to a sheet tray, fill each potato skin with 1 tablespoon Chihuahua® Cheese.
6

Divide Chorizo mixture evenly between potato skins, top each stuffed potato skin with 1 additional tablespoon Chihuahua® Cheese, and bake at 400°F for 10-15 minutes or until cheese is golden brown.
7

Remove Loaded Cheesy Chorizo Potatoes from oven. Top each potato with 1 tablespoon Sour Cream, and garnish with remaining scallions. Serve and Enjoy!

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Recipe by: V&V Supremo Foods, Inc.

From: Chicago, IL

Total Time :

35 Min
Ingredients :

8

INGREDIENTS:

4 medium russet potatoes
1½ links (14 oz.) pkg. Supremo® Brand Pork Chorizo from V&V SUPREMO®
2 cups Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®, divided
⅛ tsp. ground black pepper
non-stick cooking spray
¼ cup plus 2 Tbsp. scallions, thin slice, divided
½ cup Supremo® Brand Mexican Sour Cream from V&V SUPREMO®, divided
¼ tsp. Kosher salt

DIRECTIONS:

1. Scrub potatoes, poke several times with a fork, place on a plate, and microwave on full power for 4 minutes. Flip potatoes and continue to cook for an additional 4 minutes until potatoes are tender.
2. Preheat a skillet for 1 minute over medium heat; remove the plastic casing from Chorizo and cook for 8 to 10 minutes, crumbling with a spoon while cooking.
3. Allow cooked potatoes to cool for at least 5 minutes. Slice potatoes in half lengthwise. Scoop out potato skins with a spoon.
4. Transfer scooped out potato to a bowl and mash. Add cooked Chorizo, 1 cup Chihuahua® Cheese, black pepper, and ¼ cup scallion to mashed potatoes. Mix until thoroughly combined.
5. Lightly spray the skin side of the potatoes with no-stick cooking spray and season with Kosher salt. Transfer potato skins to a sheet tray, fill each potato skin with 1 tablespoon Chihuahua® Cheese.
6. Divide Chorizo mixture evenly between potato skins, top each stuffed potato skin with 1 additional tablespoon Chihuahua® Cheese, and bake at 400°F for 10-15 minutes or until cheese is golden brown.
7. Remove Loaded Cheesy Chorizo Potatoes from oven. Top each potato with 1 tablespoon Sour Cream, and garnish with remaining scallions. Serve and Enjoy!

Loaded Cheesy Chorizo Potatoes

Notes: