A delightful twist on classic potato skins, these Spicy Tex-Mex Potato Boats are loaded with flavor and perfect for any gathering.
Preheat your oven to 425°F.
Preheating ensures even cooking and crispy potato skins.
Cut the baked potatoes in half lengthwise.
Use a sharp knife for clean cuts.
Scoop out the cooked potato, leaving about a 1/4-inch shell.
Save the scooped potato for another recipe like mashed potatoes.
Place the potato shells on an ungreased baking sheet.
Ensure the shells are stable to prevent tipping over.
In a skillet, cook the sausage until browned, then drain any excess fat.
Break the sausage into small pieces for even cooking.
Mix the salsa into the cooked sausage and cook for an additional 2 minutes.
Stir well to evenly coat the sausage with salsa.
Fill each potato shell with the sausage mixture and top with shredded cheese.
Press the filling gently into the shells to maximize the amount.
Bake the filled potato shells for 10-15 minutes or until the cheese is melted and bubbly.
Keep an eye on the cheese to prevent over-browning.
Garnish with sour cream, green onions, and sliced olives before serving.
Serve immediately for the best taste and texture.
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