1 16-oz. package Premio Hot Italian Sausage Meat
2 tbsp. olive oil
1 tsp. sea salt
2 shallots, diced
2 tbsp. garlic, minced
2 tsp. cumin, ground
1 tsp. paprika
2 tsp. chili powder (mild or hot)
3 cups cooked black beans (canned and drained, or freshly cooked)
juice of 1 average lime
1 medium avocado, cored and diced
1 spring onion, diced
1/4 cup cherry tomatoes, halved
1 8 oz. package sour cream (full-fat or low-fat) Print
How to make Mexican Loaded Potato Skins:
1. Preheat oven to 350 degrees Fahrenheit. Line a large baking sheet with aluminum foil.
2. Bring 4 quarts of salted water to a boil over high heat. Scrub potatoes. Place the potatoes in the boiling water and parboil for 15 minutes. Remove pot from heat. Drain hot water from the pot and replace with cold water. Allow potatoes to cool for 10 minutes.
3. Cut cooled potatoes in half lengthwise. Use a strong spoon to scoop out three-quarters of the flesh, leaving about 1/8 of flesh. Place cut-out potatoes skin-side down on a lined baking sheet.
4. Mix 2 tbsp. olive oil and 1/2 tsp. sea salt in a small bowl. Brush the mixture on the potato flesh. Bake potato skins for 20 minutes, and then turn the oven to 450 degrees Fahrenheit. Bake the potato skins for an additional 15 minutes. Remove the baked potato skins from the oven.
5. Heat 2 tbsp. olive oil in a large skillet for one minute at low-medium heat.
6. Add Premio Hot Italian Sausage Meat to the skillet. Cook the sausage over medium-high heat for about 6-8 minutes until brown. Use a spatula or cooking spoon to break the sausage into small pieces as it cooks. Remove the cooked sausage from the skillet when fully cooked through and browned; place it in a mixing bowl.
7. Add 1 tbsp. olive oil to the skillet and turn heat to medium. Cook shallots until they are translucent. Add garlic, cumin, paprika, chili powder, black beans, lime juice and 3 tbsp. of cold water. Cook on low-medium heat until mixture bubbles, about 2-3 minutes.
8. Add cooked sausage to the shallot mixture. Stir well.
9. Distribute the sausage and shallot mixture between cooked potato skins. Top with avocado, spring onion, cherry tomatoes and sour cream. Serve loaded potato skins immediately.