2 1/2 cups (10 ounces) shredded hot pepper Monterey Jack cheese, divided
2 medium tomatoes, seeded and diced
4 large baking potatoes, baked
1/3 cup olive oil or melted butter
1 cup sour cream (optional)
How to Make It
In a large skillet, cook sausage over medium-high heat, stirring frequently, until thoroughly cooked and no longer pink. Add cumin and chili powder; cover and cook 1 minute. Remove from heat; allow to cool slightly. Stir in beans, jalapenos, diced tomatoes, 2 cups of the shredded cheese and all but 1/4 cup of the onions; mix well. Preheat oven to 450° F. Cut baked potatoes in half lengthwise; scoop out centers, leaving a 1/4-inch shell (reserve centers for another use). Place on cookie sheet, skin-side down; brush with oil or butter; sprinkle lightly with salt. Bake 15 to 20 minutes or until crisp and golden brown. Reduce heat to 400° F. Fill each cavity with 1/2 cup sausage mixture; sprinkle filled potatoes with remaining 1/2 cup grated cheese. Bake 10 minutes. Remove and cool slightly before serving. If desired, slice each in half crosswise; arrange on serving platter. Garnish with sour cream; top with remaining green onions.
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