Pork Chorizo Potato Skins
WHAT YOU NEED
- 1 tablespoon vegetable oil
- 1/2 cup onion, diced
- 1/2 cup green pepper, diced
- 2 cloves garlic, minced
- 1 pound ground pork
- 1 (9 ounce) package Cacique® Pork Chorizo
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- Black pepper to taste
- 6 medium Russet (or any other baking) potatoes, scrubbed well
- 1 package Cacique® Queso Quesadilla shredded cheese
- Fresh cilantro leaves, chopped, for garnish
HOW TO MAKE IT
- In a medium skillet, heat oil over medium high heat. Add onions, green peppers and garlic and cook until fragrant. Add ground pork and chorizo. Cook breaking up meat with a wooden spoon, until just cooked through. Add cumin, paprika, salt and black pepper; mix well. Let cook for 5 – 8 more minutes, or until well browned.
- Prick each potato 2 to 3 times with a fork. Place them in a microwave-safe dish and microwave on high for 4 minutes. Turn potatoes over then microwave for a further 3 - 4 minutes, or until just cooked and tender. Remove from microwave. Cool the potatoes until they are safe to handle.
- Cut each potato in half lengthwise. Scoop out centers, leaving 1/2-inch-thick layer of cooked potato on skins. Place the potatoes on a baking tray, skin side down. Sprinkle with salt and pepper. Fill the potatoes with an equal amount of pork-chorizo mixture and top with cheese.
- Preheat the broiler. Broil for 5 minutes, or until the cheese is melted and golden. Transfer skins to platter. Sprinkle with cilantro and serve.
