Ingredients
- 3 Tbsp olive oil (set aside 2 Tbsp)
- 6 Yukon potatoes
- 1 Tbsp La Preferida Sazón
- 1 can La Preferida Nacho Cheese Sauce or Cheddar Cheese Sauce
- 1 can La Preferida Diced Tomatoes with Green Chiles
- La Preferida Mild or Hot Giardiniera, to taste (drain excess oil)
Method
Preheat oven to 400°F. Line a baking sheet with foil and lightly grease with 1 tbsp olive oil.
Prep potatoes: Wash and cut potatoes in half lengthwise. Toss with 2 tbsp olive oil and La Preferida Sazón until evenly coated.
Bake: Place potatoes cut-side down on the baking sheet and bake for 20 minutes, or until fork tender.
Hollow + crisp: Remove from oven and increase temperature to 450°F. Carefully scoop out some of the potato flesh, leaving enough to support the skins. Brush lightly with olive oil and return to oven, skin-side up, until crisp.
Fill + melt: Top each skin with nacho cheese sauce, diced tomatoes with green chiles, and shredded cheese. Bake until cheese is melted and bubbly.
Finish: Spoon giardiniera on top and serve warm.














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