March 28, 2010

Spicy Sausage Tater Skins

* 1 pkg. Regular Flavor Jimmy Dean® Pork Sausage
2 teaspoons ground cumin
1 tablespoon chili powder
3/4 cup canned black beans, drained and rinsed
2 tablespoons finely chopped, seeded jalapeno peppers
1 bunch thinly sliced green onions, divided
2-1/2 cups (10 oz.) shredded hot pepper Monterey Jack cheese, divided
2 medium tomatoes, seeded and diced
4 large baking potatoes, baked
1/3 cup olive oil or melted butter
1 cup sour cream


In a large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. Add cumin and chili powder; cover and cook 1 minute. Remove from heat; allow to cool slightly. Stir in beans, jalapenos, diced tomatoes, 2 cups of the shredded cheese and all but 1/4 cup of the onions; mix well. Preheat oven to 450 F. Cut baked potatoes in half lengthwise; scoop out centers, leaving a 1/4” shell (reserve centers for another use). Place on cookie sheet, skin-side down; brush with oil or butter; sprinkle lightly with salt. Bake 15-20 minutes or until crisp and golden brown. Reduce heat to 400 F. Fill each cavity with 1/2 cup sausage mixture; sprinkle filled potatoes with remaining 1/2 cup grated cheese. Bake 10 minutes. Remove and cool slightly before serving. If desired, slice each in half crosswise; arrange on serving platter. Garnish with sour cream; top with remaining green onions.

Yield:Makes 8 halves or 16 quarters
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