Tex-Mex Potato Skins
Ingredients:
- 4 Large Russet Potatoes
- Refried Beans
- Crumbled Chorizo
- Shredded Monterey Jack Cheese
- Tabañero Original Hot Sauce
- Pickled Jalapeños
- Melted Butter
- Salt & Pepper
Directions:
- Preheat oven to 350 degrees.
- Pierce four large russet potatoes with a fork.
- Bake directly on an oven rack at 350 degrees for about 1 hour.
- Remove the potatoes from the oven and allow time for them to cool.
- Cut all of the potatoes in half lengthwise and scoop out the flesh, leaving a 1/4-inch thick shell.
- Brush both sides with melted butter and season with salt and pepper.
- Bake skin-side up for about 20 minutes at 450 degrees or until skins are crisp.
- Flip skins on the tray and add Chorizo, Monterey Jack Cheese, and Jalapeños, then top generously with Tabañero Original Hot Sauce.
- Bake shells skin-side down for an extra 5 minutes or until Monterey Jack Cheese is thoroughly melted.