Mexican Stuffed Potatoes

Scrub potato well and prick all over with a fork. Bake in a 400 degree F oven, directly on the rack (no foil!) for 45 minutes or until tender. Remove from heat and cool until lukewarm. (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.)

In a medium skillet over medium-high heat, heat a small amount of oil. Add the chorizo and cook, stirring frequently, until much of the oil is rendered and sausage is well browned and cooked through. Remove sausage to a paper towel-lined plate and wipe most of the grease out of skillet. Add onions and both types of peppers to the skillet and cook until just starting to soften, 3-4 minutes. Remove from heat.

Slice potatoes in half lengthwise. 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. Place potato innards into a small bowl and mash with a fork until a few small chunks remain. Add chorizo, veggies, spices, and cheese to the mashed potato; mix well. Season to taste.

Divide filling evening between potato shells. Place filled potatoes on a foil-lined baking sheet and bake at 375 degrees F until browned and hot, about 10-15 minutes.

Serve with a salad or spiced-up coleslaw.