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Tex-Mex Potato Skins

Tex-Mex Potato Skins



  • 4 Large Russet Potatoes
  • Refried Beans
  • Crumbled Chorizo
  • Shredded Monterey Jack Cheese
  • Tabañero Original Hot Sauce
  • Pickled Jalapeños
  • Melted Butter
  • Salt & Pepper


  1. Preheat oven to 350 degrees.
  2. Pierce four large russet potatoes with a fork.
  3. Bake directly on an oven rack at 350 degrees for about 1 hour.
  4. Remove the potatoes from the oven and allow time for them to cool.
  5. Cut all of the potatoes in half lengthwise and scoop out the flesh, leaving a 1/4-inch thick shell.
  6. Brush both sides with melted butter and season with salt and pepper.
  7. Bake skin-side up for about 20 minutes at 450 degrees or until skins are crisp.
  8. Flip skins on the tray and add Chorizo, Monterey Jack Cheese, and Jalapeños, then top generously with Tabañero Original Hot Sauce.
  9. Bake shells skin-side down for an extra 5 minutes or until Monterey Jack Cheese is thoroughly melted.
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