Mexican Stuffed Potatoes

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.

* Per serving · 4 servings · Values may vary.