Tex-Mex Potato Skins Recipe #38243
These just scream....FOOTBALL! The guys will love you if you have these ready on Monday night!
by Sue L
1½ hours | 1¼ hours prep
16 appetizers
- 8 medium baking potatoes, baked and cooled slightly
- 6 ounces bulk chorizo sausage or Italian sausage
- 2/3 cup salsa
- 1 cup nacho cheese sauce
- sour cream (optional)
- sliced green onion (optional)
- sliced ripe olives (optional)
- Preheat oven to 425 degrees F.
- Cut baked potatoes in half lengthwise.
- Scoop out cooked potato, leaving 1/4-inch shell.
- Place potato shells on an ungreased baking sheet.
- In a skillet, brown sausage; drain of all fat.
- Add salsa to skillet, and cook for 2 minutes, mixing well with meat.
- Spoon sausage mixture into shells, and top with nacho cheese sauce.
- Bake 10-15 minutes or until heated through.
- Serve topped with sour cream, some green onions, and a few ripe olives, if desired.
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5 stars