These savory and delicious bites are perfect for fiestas and as a side with your favorite meal. Amelia uses longaniza and chipotle peppers to add a smoky and spicy flavor that pairs beautifully with Ceja Vineyards Bella Flor Dry Rosé. ¡Salud!
Spicy Twice Baked Potatoes
• 8 large russet potatoes, or 4 large russet and 4 medium red potatoes
• Olive oil
• 1 cup shredded Jalapeño jack cheese
• ½ lb Mexican longaniza (spicy Mexican sausage)
• 1 bunch scallions
• ¼ cup sour cream
• ¼ cup chicken broth
• 2 Tbsp butter, softened
• 2 minced Chipotle peppers
• 3 minced garlic cloves
• Chopped cilantro for garnish
• Salt and pepper
1. Preheat the oven to 400°F. Scrub the potatoes clean under running water. Poke each potato in several places with a fork, and then rub the potatoes all over with a little olive oil. Place on a cookie sheet in the middle rack of the oven. Cook for 1 hour and 15 minutes.
2. While the potatoes are baking, cook the Mexican longaniza at medium heat for 10 minutes, then drain and let it cool over paper towels.
3. Allow the potatoes to cool. Slice the potatoes in half, lengthwise. Use a spoon to scoop out the insides, forming a potato "canoe" leaving about 1/4 inch of potato on the skin.
4. Place potato filling, sour cream, chicken broth, minced Chipotle peppers, minced garlic and butter into a large bowl. Mash with a potato masher.
5. Mix in ½ cup of Jalapeño jack cheese, the cooked longaniza and sliced scallions. Spoon the filling into the potato shells. Top with the extra Jalapeño jack cheese.
6. Heat oven to 350°F. Place potatoes on a cookie sheet and bake 15 to 20 minutes until heated through and the cheese melts. Garnish with chopped cilantro.