Tex-Mex Potato Skins - cooking recipe

Ingredients

8 medium baking potatoes, baked and cooled slightly
6 ounces bulk chorizo sausage or 6 ounces Italian sausage
2/3 cup salsa
1 cup nacho cheese sauce
sour cream (optional)
sliced green onion (optional)
sliced ripe olives (optional)

Preparation

Preheat oven to 425 degrees F.
Cut baked potatoes in half lengthwise.
Scoop out cooked potato, leaving 1/4-inch shell.
Place potato shells on an ungreased baking sheet.
In a skillet, brown sausage; drain of all fat.
Add salsa to skillet, and cook for 2 minutes, mixing well with meat.
Spoon sausage mixture into shells, and top with nacho cheese sauce.
Bake 10-15 minutes or until heated through.
Serve topped with sour cream, some green onions, and a few ripe olives, if desired.