Shelly's Recipe

SPICY SAUSAGE TATER SKINS

Category: Hot

1 (16 oz) pkg hot sausage
3/4 cup canned black beans, rinsed
5 scallions, trimmed and thinly sliced
1 tsp ground cumin and chili powder
4 oz cream cheese, room temperature
1 1/2 cups finely shredded Mexican-style four cheese or Colby-Monterey jack cheese blend
5 medium potatoes, baked and split in half, scraping out potato, leaving skin
2 tbsp finely diced, seeded and stemmed jalapeno chili peppers

Garnish
Sour cream
Paprika

Preheat oven to 400. Brown sausage, breaking up clumps, for 7 minutes or until cooked through. Combine sausage with beans and next 4 ingredients. Mix until cheese is cream blended completely. Add 1 cup cheese; mix well. Place skins on baking sheet.

Fill each cavity with a scant 1/4 cup of mixture; sprinkle with remaining 1/2 cup grated cheese. Sprinkle with diced chili peppers. Bake 10 minutes until heated through and cheese is melted. Remove and cool slightly before serving. Arrange on serving platter. Garnish. Makes 10 appetizer/snacks