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1
Preheat oven to 350 degrees F.
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2
Place the potatoes on a small baking sheet.
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3
Drizzle with a little EVOO and rub them with some salt and freshly ground black pepper.
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4
Bake them 45 minutes to an hour, until tender.
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5
When the potatoes have finished baking, remove them from the oven and allow them to cool enough that you can handle them.
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6
While the potatoes are cooling, heat a small skillet over medium heat and saute the chorizo until crisp, 4-5 minutes.
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7
Remove the cooked chorizo from the pan to a paper towel-lined plate and reserve.
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8
Preheat broiler to high.
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9
When youre able to handle the potatoes, cut them lengthwise, being careful not to cut them all the way through (you should be able to open the potato like a book).
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10
Scoop out the cooked insides using a spoon, then transfer them to the same pan you cooked the chorizo inches Make sure not pierce the skin of the potato, you want it to keep its shape.
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11
To the pan, add the chicken stock, butter, pumpkin, honey, garlic, chipotle and adobo sauce, orange zest, juice of 1/2 orange, nutmeg, salt and freshly ground pepper.
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12
Mash everything together using a potato masher.
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13
Carefully refill the potato skin shells with the mashed potato mixture and transfer them back to the baking sheet.
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14
Top each potato with some of the reserved crispy chorizo and a small handful of shredded cheese.
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15
Place the potatoes under the broiler to melt the cheese, about 1 minute.
