Game Day Appetizer: Twice Baked Red Hot Potatoes

January 14, 2015

Game day is the day for finger lickin' good food that's not shy on calories. The Super Bowl just wouldn't be the same without chicken wings, bean dip, and these fiery hot twice baked potatoes. Baby red potatoes are rubbed with CHOLULA HOT SAUCE and oil, then baked until soft. Their fluffy centers are then mashed with cheese, cream and more hot sauce and baked until golden brown. Give these spicy babies a dollop of sour cream and green onions and serve them hot to your fans. You're sure to score a touchdown!

For a great tasting side dish, try this same filling recipe with baking potatoes.

Twice Baked Red Hot Potatoes

12, 2" diameter Red new potatoes
1 tablespoon Vegetable oil
Salt to taste
1 cup, grated Swiss cheese
1/2 cup Monterrey Jack cheese
3 tablespoons Parmesan cheese
1 tablespoon Heavy cream
1 Egg yolk
A pinch of ground nutmeg  
2 tablespoons CHOLULA HOT SAUCE, or more to taste
1 teaspoon Worcestershire sauce
1/4 cup Green onion, minced fine (green & white)
Sour cream for garnish
Preheat oven to 400 degrees.
Wash and dry the potatoes. Roll them in a mixture of 1 tablespoon vegetable oil and 1 teaspoon CHOLULA HOT SAUCE, then sprinkle with a bit of salt and bake in a single layer for 20 minutes or until just done.
When the potatoes are cool enough to handle, cut a small slice off the top and scoop out the center with a small spoon leaving just enough to keep each potato's form. Rice or mash the potato centers. Add the grated cheeses, cream, egg yolk, worcestershire, CHOLULA HOT SAUCE, two-thirds of the minced green onion (reserve remaining one-third for garnish) and seasonings.
Spoon the mixture into the potato shells and return to oven until top browns.
Serve with a dollop of sour cream topped with minced green onion.