Potato Skins with Chorizo Sausage and Aged Provolone Cheese

Potato Skins with Chorizo Sausage and Aged Provolone Cheese


Ingredients:
• 4 large baking potatoes
• Olive oil
• 2 chorizo sausages
• 2 tsp ground oregano
• Salt and ground pepper to taste
• 200 grams grated Aged Provolone
• 2 Tbsp chopped fresh parsley or 1 Tbsp dried parsley
• 1 ½ cups of your favourite tomato-based pasta sauce, warmed
• 2 tsp. dried & chopped basil
• Sour cream, chopped green onions optional


Preparation and Cooking:
Preheat oven to 375°F


Prick potatoes multiple times with a fork and bake potatoes until tender (approximately 1 hour)


Cool potatoes to room temperature


Remove casings from Chorizo sausages


Coat the bottom of a non stick fry pan with olive oil


Fry the sausage meat until cooked, drain, and set aside


Cover a baking sheet with parchment paper


Cut each potato in ½ lengthwise


Scoop out flesh leaving about a ½ inch thick shell of skin and flesh
(save/refrigerate the scooping for another use/day i.e. hash browns)


Cut each potato half in 1/3’s and place skin side down on the baking sheet


Brush the potatoes with olive oil; sprinkle with oregano, salt and pepper


Top each slice with cheese and sausage bits


Bake the potatoes for 15-20 minutes until the cheese is melted and golden brown


Top each with salsa, sour cream and green onions or have these condiments as a side dishes for individual customized servings


ENJOY!!