Southwestern Potato Skins
1 hour, 30 minutes
These are great with other toppings; salsa, hamburger,
chopped fresh vegetables, and a variety of chiles.
1 (10-lb.) bag russet potatoes
3 cups cheddar cheese, shredded
1 lb. chorizo or bacon, fried and drained
1 stick butter
1 small tub sour cream
Chives or the green tails of scallions, minced
Salt and pepper to taste
Bake the potatoes at 350º for 1 hour. Let the potatoes cool
a bit and then cut them length-wise and scoop out the insides*, leaving a thin
layer of potato. Place the potato halves on a cookie sheet. Place a small pat
of butter inside each potato skin, and then sprinkle each with cheese and
chorizo or bacon. Top with sour cream, chives, salt, and pepper. Serve
immediately.
Makes 20-24 Servings
*Left over potato can be frozen for potato soup or mashed potatoes!
*Left over potato can be frozen for potato soup or mashed potatoes!
