Chile and Roasted Garlic Sausage Stuffed Red Potatoes
(19 ounces) Johnsonville® Chile and Roasted Garlic Sausage
medium red potatoes, (about 2 inches in diameter)
small red pepper, chopped
small onion, chopped
shredded Mexican blend cheese
¼ plus ¾
chili powder, divided
(8 ounces) sour cream
lime, juiced and zested
bunch green onions, sliced
Preheat oven to 375°F.
Cut potatoes in half and arrange cut side down on a greased baking sheet.
Bake for 30 minutes or until tender; let cool slightly. Carefully scoop out pulp, leaving 1/4 inch of pulp in the potato shells. (Save potato pulp for another use.)
Sprinkle shells with ¼ teaspoon chili powder; place on a baking sheet cut side up. Sprinkle with ½ cup cheese.
In a skillet, brown the sausage, red pepper and onion until sausage is no longer pink. Stir in ¾ cup cheese. Fill shells with sausage mixture.
Sprinkle with remaining cheese.
Bake for 10-15 minutes or until heated through and cheese is melted.
Meanwhile, in a bowl, combine the sour cream, ¾ teaspoon chili powder, seasoned salt, lime juice and peel.
Drizzle over stuffed potatoes; sprinkle with green onion. Serve with remaining sour cream.