Ingredients
- 1 jar of SOMOS™ Salsa Macha Mexican Chili Crisp
- 1 pouch of SOMOS™ Mexican Peacadillo
- 4 potatoes
- Olive oil
- ½ cup sour cream
- 2 green onions, chopped
- 1 ½ cup cheese
- ½ stick of butter
- Salt and pepper to taste
Prep
- Preheat oven to 425ºF
- Poke potatoes with a fork and drizzle with olive oil.
- Bake for 30 minutes or until soft and cut lengthwise to scoop the inside of the potatoes into a bowl.
- Add 2 tbsp of butter, salt, pepper and ¾ cup cheese. Mix until combined.
- Add a small piece of butter to each potato and a scoop of the mixture.
- Top each potato with more cheese and return to the oven for 5 minutes.
- Add SOMOS™ Mexican Peacadillo and top with sour cream, onion and SOMOS™ Salsa Macha Mexican Chili Crisp.
