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1
Heat a large heavy pan over medium heat, then cook the chorizo until fully browned, breaking up chunks with a wooden spoon.
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2
Remove chorizo to a layer of paper towels using a slotted spoon.
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3
Drain off all but a tablespoon of the remaining fat.
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4
Fry the onions and garlic in the pan over medium-low until translucent, 8-10 minutes, stirring frequently to prevent burning.
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5
Remove and allow to cool to room temperature.
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6
Place potatoes in a large stockpot, cover with water and add a couple of tablespoons of salt.
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7
Bring to a boil and cook until just fork-tender.
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8
Drain potatoes and transfer to a baking sheet using tongs (they'll be extremely hot).
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9
Allow to cool to room temperature, then hollow out about halfway using a teaspoon.
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10
Transfer the potato innards to a medium mixing bowl.
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11
Mix potato innards with the chorizo, onion and garlic mixture, sour cream, hot sauce, half the cilantro and half the scallions until combined but still slightly chunky.
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12
Add salt and pepper to taste.
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13
Preheat oven to 375 degrees.
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14
Fill the hollowed-out potatoes with the potato-chorizo mixture and bake for 10-15 minutes or until slightly golden brown on top.
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15
Sprinkle with the remaining cilantro and scallions and serve with extra sour cream for dipping.
