Twice Baked Potatoes
Dress up the basic baked potato with this simple recipe. It’s easy to prepare and the perfect companion to many entrées.
Ingredients
Garnish:
Directions
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1
Preheat the oven to 350°F.
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2
Place potatoes on a baking sheet and bake for 1 hour or until fork-tender.
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3
While the potatoes are baking, preheat a medium skillet for 1 minute over medium heat. Remove the plastic casing from the chorizo and cook for 6 to 8 minutes, crumbling with a spoon while cooking. Set aside until needed.
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4
Once baked potatoes are cool enough to handle, cut ⅓ of the potatoes lengthwise, scoop out most of the insides of the potatoes. Place in medium bowl. Leave about ¼-inch of potato around the skin. This will keep the shell together, set aside until needed.
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5
Mash the potatoes to desired consistency, add melted butter, 1 cup sour cream ½ cup Cotija cheese, ½ cup Chihuahua® Cheese, white pepper, and garlic powder. Mix until well combined.
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6
In a bowl, combine remaining ½ cup of Chihuahua® Cheese with 2Tbsp. Cotija Cheese. Set aside.
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7
Fill each potato shell with ¾ cup potato mixture, mounding it slightly.
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8
Top each potato with 2 tablespoons cooked Chorizo and 2 heaping tablespoons of the cheese mixture. Place stuffed potatoes back on the baking sheet and bake for 15 to 17 minutes or until cheese is slightly brown.
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9
Top Twice Baked Potatoes with Sour Cream and green onion. Serve and enjoy!
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