Champions Tour recipe: Potato skins with a twist

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Patsy Bentivegna, a member of the Champions Tour staff who is a former executive chef, has created a recipe associated with the Cap Cana/Dominican Republic - area, site of this week's The Cap Cana Championship.

For those of you who cannot attend the tournament in person, here is a chance to celebrate the local flavors while watching your favorite Player.

Tune in to The Cap Cana Championship, Friday, 3/27, 12:30-2:30 p.m. ET, Saturday and Sunday 3/29 1:00-4:00 p.m. ET on the GOLF CHANNEL.

Celebrate this year's Champions Tour event, The Cap Cana Championship with the tastes of the Caribbean Islands, "Jamaican Jerk Andouille Sausage Potato Skins". This crowd pleasing appetizer is the perfect accompaniment to any entertaining menu as you enjoy the festivities of tournament week and the competition.

MORE: Fernandez discusses food | 2009 recipe archive | Champions Tour pros' favorite recipes

Jamaican Jerk Andouille Sausage Potato Skins
Caribbean twist to the traditional potatoes skins appetizer capturing jerk spices and the sweet flavors of pineapple

Servings: 12

Ingredients:
12 small red potatoes (about 2½ inches across)
3 Tbsp. olive oil
1 C. Andouille Sausage, finely diced
1 C. fresh pineapple diced & drain
2 Tbsp. red onion, finely chopped
½ tsp. Jerk Spice Seasoning
¼ C. bread crumbs, plain
1 C. Gouda cheese. grated
1 bunch Cilantro
salt and pepper

Potato Skins Roasting Instructions:

1. Pre-heat oven to 400*. Slice potatoes in half. Cut a little slice off the bottom of each half so the potato half will sit flat and scoop out the potato flesh with a melon-ball scoop, leaving a ¼ inch thick shell. (Discard the flesh or reserve for another use if desired.)

2. Toss the potatoes with half the oil and salt to taste. Arrange potatoes in one layer, cut side up and bake for 15 minutes. Turn them over and bake for 10 minutes more or until tender and lightly browned. Remove from oven, set aside until ready to bake with filling.

Filling:

1. In a skillet sauté the Andouille sausage over moderate heat in the remaining oil until lightly browned. Remove from skillet with slotted spoon, drain cooked sausage on paper towels and cool.

2. Place the cooled sausage into a mixing bowl, add pineapple, onions, breadcrumbs, cheese, and salt and pepper to taste. Mix together until completely blended.

Assembly:

1. Spoon mixture into baked potato shells, mounding it, and bake in a 400* oven for 10 minutes or until heated through and golden. Garnish with cilantro leaves.

Original Recipe by Chef Patsy Bentivegna 7-23-06