Chorizo Loaded Potatoes
WHAT YOU NEED
- 5 medium russet potatoes, washed
- 5 teaspoons olive oil
- Salt to taste
- 1 cup shredded Cacique® Oaxaca cheese
- 1 package Cacique® Pork Chorizo
- 5 tablespoons Cacique® Crema Mexicana
- 2 tablespoons cilantro, chopped
HOW TO MAKE IT
- Preheat oven to 400 degrees F.
- Prick the potatoes with a fork. Place each potato in the microwave for 3 minutes at a time. Move potatoes to a baking sheet and drizzle them with olive oil and salt. Bake for 30 minutes.
- While potatoes are baking, cook chorizo on a sauté pan over medium heat letting the chorizo release its oils and cook through. Once potatoes are out of the oven carefully make a cut in the middle and press the sides to create a pocket. Fill the pocket with shredded Oaxaca cheese and place potatoes in the oven again for 5 more minutes or until cheese has melted. Top potatoes with 1 to 2 tablespoons of chorizo. Drizzle with Crema Mexicana and garnish with cilantro.
