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1
Preheat the oven to 375 degrees F.
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2
For the potatoes: Mix the spices in a small bowl.
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3
Wash and dry the potatoes.
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4
Poke several times around each potato with a fork.
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5
Rub evenly with the olive oil and sprinkle evenly with the spice mixture.
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6
Place on a baking pan and bake until cooked through and the skin is crispy, 45 minutes to 1 hour.
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7
Remove from oven, halve and, with a small spoon, scoop out the potato, leaving about 1/8-inch of flesh in the skin.
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8
Reserve the skins and chop the potato flesh.
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9
For the filling: In a saute pan over medium-high heat, add the canola oil.
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10
When hot, add the chorizo and cook for 5 to 6 minutes.
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11
Add the onions and saute for 4 to 5 minutes.
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12
Add the red bell peppers, olives and garlic and cook for 1 to 2 minutes more.
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13
Deglaze the pan with the tequila, cooking until the liquid is absorbed.
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14
Remove from the heat and stir in the cilantro and reserved potato flesh to combine.
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15
Place the potato skins in a pie pan or similar baking dish, nesting them against each other.
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16
Fill each half with 1 1/2 tablespoons of the chorizo mixture, top with the cheese and return to the oven.
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17
Cook until cheese is starting to melt and they are heated through, 5 to 6 minutes.
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18
Garnish with chopped cilantro and serve hot.
