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Appetizers

BBQ Chorizo-Stuffed Potatoes

BBQ Chorizo-Stuffed Potatoes recipe
photo by:kraft
BBQ sauce with chorizo adds sweet spice to this savory potato filling sure to please all soccer fans!
time
prep:
20 min
total:
1 hr
servings
total:
30 servings
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What You Need

15
 small new potatoes (1-1/2 lb.)
3
  green onions, finely chopped, divided
1
cup  KRAFT Shredded Cheddar Cheese
1/2
lb.  Mexican chorizo, cooked, crumbled
1/3
cup  KRAFT Original Barbecue Sauce
1/4
cup  BREAKSTONE'S or KNUDSEN Sour Cream

Make It

HEAT oven to 350°F.

COOK potatoes in boiling water 20 min. or until tender; drain. Cut potatoes lengthwise in half. Scoop out centers into bowl, leaving 1/4-inch-thick shells.

RESERVE 1 Tbsp. onions. Add remaining onions, cheese, chorizo and barbecue sauce to potatoes in bowl; mash until blended. Spoon into potato shells. Place in shallow baking dish.

BAKE 20 min. or until heated through. Top with sour cream and reserved onions.

Kraft Kitchens Tips

Cooking Know-How
To easily fill potato shells, use a small ice cream scoop.
Variation
Prepare using KRAFT Mexican Style 2% Finely Shredded Cheddar Jack Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream. Drain cooked chorizo on paper towels to remove excess fat before using as directed.
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