
Twice Baked Potatoes
by V & V Supremo Foods, Inc.
1 Hour, 35 Min
4
Servings
10
ingredients
Dress up the basic baked potato with this simple recipe. It’s easy to prepare and the perfect companion to many entrées.
Ingredients
- 4 large Idaho potatoes
- 1 link from 14oz. pkg. Supremo® Brand Pork or Beef Chorizo from V&V SUPREMO®
- 2 Tbsp. unsalted butter, melted
- 1 cup Supremo® Brand Mexican Sour Cream from V&V SUPREMO®
- ½ cup + Tbsp. Grated Sierra® Brand Cotija Cheese from V&V SUPREMO®, divided
- 1 Cup Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO, divided
- 1/8 tsp. ground white pepper
- 1/8 tsp. garlic powder
Garnish:
9 Steps to complete
- 1Preheat the oven to 350°F.
- 2Place potatoes on a baking sheet and bake for 1 hour or until fork-tender.
- 3While 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.
- 4Once 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.
- 5Mash 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.
- 6In a bowl, combine remaining ½ cup of Chihuahua® Cheese with 2Tbsp. Cotija Cheese. Set aside.
- 7Fill each potato shell with ¾ cup potato mixture, mounding it slightly.
- 8Top 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.
- 9Top Twice Baked Potatoes with Sour Cream and green onion. Serve and enjoy!
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