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Ingredients:
• 6 large russet potatoes (about 3/4 pound
each), scrubbed
• 4 Tbls. Café
Tequila Cayenne Sauce, divided
• 2 Tbls. butter, melted
• 1 large red bell pepper, seeded and finely
chopped
• 1 cup chopped green onions
• 1 cup (4 oz.) shredded Cheddar cheese
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Directions:
Preheat oven to 450° F. Wrap potatoes in foil;
bake about 1 hour 15 minutes or until fork-tender.
Let stand until cool enough to handle. Cut each
potato in half lengthwise; scoop out insides,* leaving
a 1/4” thick shell. Cut shells in half crosswise.
Place shells on large baking sheet.
Preheat broiler. Combine 1 Tbls. Cayenne Cafe
Tequila and butter in small bowl; brush onto inside
of each potato shell. Broil shells, 6” from
heat, 8 minutes or until golden brown and crispy.
Combine remaining 3 Tbls. Cayenne
Cafe Tequila with remaining ingredients
in large bowl. Spoon about 2 Tbls. mixture into
each potato shell. Broil 2 minutes or until cheese
melts. Cut each piece in half to serve.
*Reserve leftover potato for mashed potatoes,
home-fries or soup. |
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