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.

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