I've already shared my love of the old school twice baked potato. Today I wanted to jazz it up a bit, so I decided to try a Mexican version. I added chorizo, cilantro, and pepper jack cheese and voila! A spicy twice baked potato is born. It's a slightly spicy version of the original that we really like. here's what you'll need:
- 8 russet potatoes
- 1/2 and 1/2 (at least 1/4 C, maybe more)
- 1 stick butter
- 4 oz cream cheese
- cooked chorizo (1/4 to 1/2 cup)
- chopped fresh cilantro
- pepper jack cheese
Follow the directions for twice baked potatoes. After you've added the 1/2 and 1/2 and gotten creamy potatoes, stir in about 1/2 cup of cooked chorizo and stir to combine.
Stir in a tablespoon or so of cilantro.
Add the filling to the potato skins.
Top with pepper jack cheese and bake until hot and yummy.
Once again I forgot to take a picture of the finished product. This is the only sad potato left, but I think you can still get the idea.
Enjoy!
Lynn
