Updated: Jun 16
Our version of the popular potato skins. The star of your next party. It will have your friends coming back for more.
4 Russet potatoes
11/4 lbs chorizo
½ cup tex mex cheese, some extra for sprinkling on top
1/3 cup chopped green onion
¼ cup sour cream
½ cup FRESH IS BEST GUACAMOLE
2 tbsp cilantro
½ cup roasted corn
1 ½ tbsp FRESH IS BEST TACO SEASONING, split
Preheat oven to 350oF
Wash potatoes and poke with a fork multiple times. Microwave the potatoes for a few minutes to speed up the baking process.
Place the potatoes on a baking sheet and bake for 45 minutes.
Meanwhile, cook the chorizo in a large pan over medium-high heat. Remove from the pan and roast the corn with a tsp of Fresh is Best taco seasoning.
Chop the green onions and cilantro.
When the potatoes are done, let them cool then, cut them in half.
Carefully scoop out the inside of the potato and place it in a medium bowl. Make sure to leave a bit of the potato in the skin to give the potato some structure.
Set the skins to the side. Mash your potatoes.
Add 1lb of the cooked chorizo, cheese, sour cream, Fresh is Best guacamole, the rest of taco seasoning, and roasted corn. Mix together.
Place the potato skins on the baking sheet. Fill the entire potato. Top with extra cheese and bake for 15 minutes until warm and the cheese is golden.
Remove from oven and top with green onions and leftover chorizo.
* Make it vegetarian sub veggie ground round for chorizo