Mexican Stuffed Potatoes

Directions

1. 1
   Scrub potato well and prick all over with a fork.
2. 2
   Bake in a 400 degree F oven, directly on the rack (no foil!)
3. 3
   for 45 minutes or until tender.
4. 4
   Remove from heat and cool until lukewarm.
5. 5
   (You can bake the potato(es) up to a few days in advance just throw them in whenever the oven is already on and refrigerate the cooked taters until ready to use.)
6. 6
   In a medium skillet over medium-high heat, heat a small amount of oil.
7. 7
   Add the chorizo and cook, stirring frequently, until much of the oil is rendered and sausage is well browned and cooked through.
8. 8
   Remove sausage to a paper towel-lined plate and wipe most of the grease out of skillet.
9. 9
   Add onions and both types of peppers to the skillet and cook until just starting to soften, 3-4 minutes.
10. 10
    Remove from heat.
11. 11
    Slice potatoes in half lengthwise.
12. 12
    Use a spoon to hollow out each half, leaving skins intact and making sure to leave a 1/4 to 1/8 shell on all sides; season with salt and pepper.
13. 13
    Place potato innards into a small bowl and mash with a fork until a few small chunks remain.
14. 14
    Add chorizo, veggies, spices, and cheese to the mashed potato; mix well.
15. 15
    Season to taste.
16. 16
    Divide filling evening between potato shells.
17. 17
    Place filled potatoes on a foil-lined baking sheet and bake at 375 degrees F until browned and hot, about 10-15 minutes.
18. 18
    Serve with a salad or spiced-up coleslaw.