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Mexican Twice Baked Potatoes
Makes 48 bite sized appetizers
The perfect appetizer for summer BBQ’s, these baby potatoes get made over with a Mexican flair, a kick of spice and a drizzle of Jalapeno Lime Crema. This recipe can also be served as a side dish or be adapted to full size potatoes or sweet potatoes.
24 baby yellow potatoes
2 tbsp. Cape Herb and Spice, Taco Spice
Olive Oil
Filling:
- 2 green onion stems, sliced
- 1/4 cup shredded Coombe Castle Fiery Spice Cheese
- 2 tbsp. sour cream
- 1 tsp. butter
- 1 link Pete’s Housemade Chorizo Sausage, casing removed, cooked and crumbled
- 1/4 tsp salt
Prick baby potatoes with fork, microwave for 7 minutes or until tender and allow to cool slightly. Using a melon baller scoop centre of potatoes out leaving a small edge all the way around. Place potato skins, skin side down on parchment lined sheet. Drizzle with oil and sprinkle with taco seasoning. Bake at 450’F approx. 10-15 minutes or until crispy and golden brown. Mix potato filling and potato you scooped together in a bowl until well combined. Fill potatoes with filling, garnish and drizzle with crema (see below). Serve hot, warm or cold.
Garnish:
- 1 link Pete’s Housemade Chorizo Sausage, casing removed, cooked and crumbled
- 1 roma tomato, seeds removed, finely diced
- 1 jalapeno, thinly sliced
- Chives, thinly sliced
- Cilantro
Crema:
- One jalapeno, seeds and pits removed
- Juice of half a lime
- Drizzle of honey
- Handful of cilantro
- 1/2 cup sour cream
Combine all ingredients in blender and set aside. Drizzle on potatoes when ready.
Recipe created by Chef Dany Duguay
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