Twice Baked Red Hots
12, 2" diameter Red new potatoes
1 tablespoon Vegetable oil
1 teaspoon CHOLULA HOT SAUCE
Salt - To taste
1 cup, grated Swiss cheese
1/2 cup Monterrey Jack cheese
3 tablespoons Parmesan cheese
1 tablespoon Heavy cream
1 Egg yolk
Nutmeg - Pinch, ground
2 tablespoons CHOLULA HOT SAUCE, or more to taste
1 teaspoon Worcestershire sauce
1/4 cup Green onion, minced fine (green & white)
Sour cream - for garnish
Preheat oven to 400 degrees.
Wash and dry the potatoes. Roll them in a mixture of 1 tablespoon vegetable and 1 teaspoon CHOLULA HOT SAUCE, then sprinkle with a bit of salt and bake in a single layer for 20 minutes or until just done.
When the potatoes are cool enough to handle, cut a small slice off the top and scoop out the center with a small spoon leaving just enough to keep each potato's form. Rice or mash the potato centers. Add the grated cheeses, cream, egg yolk, worcestershire, CHOLULA HOT SAUCE, two-thirds of the minced green onion (reserve remaining one-third for garnish) and seasonings.
Spoon the mixture into the potato shells and return to oven until top browns.
Serve with a dollop of sour cream topped with minced green onion.
These spicy little beauties make wonderful hors d'ouvres and really "spark" up simple entrees too! Try this same filling recipe with baking potatoes - you'll want more CHOLULA of course