Ingredients
- 4 Russet Potatoes
- 4 tbsp Unsalted Butter
- 1 tbsp Cento Imported Extra Virgin Olive Oil
- ½ lb (4 links) Chorizio Sausage, casing removed
- 1 Yellow Onion, diced
- 4 tbsp Bellino Minced Garlic
- ½ cup Cento Black Beans, rinsed
- 2 cans Cento Organic Fire Roasted Diced Tomatoes (14.5 oz)
- 2 tbsp Cento Jalapeno Peppers Diced
- 1 jar Cento Sliced Pimientos (4 oz)
- Cento Fine Sicilian Sea Salt
- Cento Ground Black Pepper
- Fresh Parsley, chopped
- 3-4 Scallions, chopped
Directions
Preheat oven to 400°F. Clean and prep potatoes. Place potatoes on a baking sheet and bake for at least 1 hour, until cooked all the way through. Once cooked, cut each potato in half and scoop out about âu2026u201c of the potato. In a separate small bowl, mix butter, and 2 tablespoons of minced garlic, and melt in the microwave, for about 30 seconds. Brush each potato skin completely with your butter and garlic mixture, until well coated. Place potatoes back in the oven for additional 15 minutes, or until potatoes are crispy. In a large saucepan, heat olive oil over medium heat. Add sausage and cook until brown, breaking up the meat as it cooks. Add onions and white of the scallions, and sauté until translucent. Add remaining minced garlic and cook until fragrant. Reducing heat to medium, add black beans, tomatoes, jalapeños, and pimientos. Stir until well mixed. Simmer for 10 minutes, stirring occasionally. Scoop tomato and meat mixture into each potato skin and top with fresh parsley and greens of the scallions. Serves 4.
