What a great football appetizer!!!!

Prick each potato 2 to 3 times with a fork. Place them in a microwave-safe dish and microwave on high for 10 minutes. Turn potatoes over then microwave for a further 10 minutes, or until just cooked and tender. This time will depend on how big your potatoes are. Remove from microwave. Cool the potatoes until they are safe to handle.

While cooking the potatoes; in a medium skillet, heat oil over medium high heat. Add olive oil, onions, green peppers and garlic and cook until tender.

Add ground pork and chorizo. Cook, breaking up the meat until no pink is showing.

Add cumin, paprika, salt and black pepper; mix well. Cook for 5 – 8 more minutes to let the flavors blend, set aside.

Scoop out centers of potatoes, leaving 1/2-inch-thick layer of cooked potato on skins, so they don’t cave in on themselves. Place the potatoes on a baking tray, skin side down. Sprinkle with salt and pepper.

Add about 1 C. of the loose potatoes, give or take, to the meat mixture and combine well.

Fill the potatoes with an equal amount of mixture and top with cheese.

Preheat the broil. Bake for 5 minutes or until the cheese is melted and golden brown. Before you serve sprinkle with parsley.

Prep Time: 40 minutes

Serves: 6-12

 

Ingredients:

1 T. olive oil

1/2 C. onion, diced

1/2 C. green pepper, diced

2 cloves garlic, minced

1 lb. ground pork

1/2 lb. Pork Chorizo

1 tsp. ground cumin

1 tsp. smoked paprika

1 tsp. kosher salt

Black pepper to taste

6 medium Russet (or any other baking) potatoes, scrubbed well, cut in half lengthwise.

1 1/2 C. cheddar cheese, shredded

 

What to do:

Prick each potato 2 to 3 times with a fork. Place them in a microwave-safe dish and microwave on high for 10 minutes. Turn potatoes over then microwave for a further 10 minutes, or until just cooked and tender. This time will depend on how big your potatoes are. Remove from microwave. Cool the potatoes until they are safe to handle.

While cooking the potatoes; in a medium skillet, heat oil over medium high heat. Add olive oil, onions, green peppers and garlic and cook until tender. Add ground pork and chorizo. Cook, breaking up the meat until no pink is showing. Add cumin, paprika, salt and black pepper; mix well. Cook for 5 – 8 more minutes to let the flavors blend, set aside. Scoop out centers of potatoes, leaving 1/2-inch-thick layer of cooked potato on skins, so they don’t cave in on themselves. Place the potatoes on a baking tray, skin side down. Sprinkle with salt and pepper.

Add about 1 C. of the loose potatoes, give or take, to the meat mixture and combine well. Fill the potatoes with an equal amount of mixture and top with cheese. Preheat the broil. Bake for 5 minutes or until the cheese is melted and golden brown. Before you serve sprinkle with parsley.

 

Christina’s Notes:

Add ons: sour cream, salsa, guacamole, jalapeño, just to name a few.