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