• 8 Red Potatoes scrubbed
  • 2 Tbsp Canola Oil
  • 6 oz  Chorizo
  • 1 Medium Yellow Onion, chopped
  • 1 Tbsp Olive Oil
  • 6 0z pepperjack cheese
  • Sour Cream
  • Chopped Scallions
  • Freshly Ground Black Pepper


  1. Preheat the oven to 400F.
  2. Place the potatoes on a large baking tray. Bake the potatoes for 20 minutes or so  until softened. Remove from the oven and let the potatoes cool slightly.
  3. In a skillet over medium heat, heat the olive oil and cook the chorizo for about 2 to 3 minutes. Toss in the chopped onion and continue to cook until the chorizo and onions are golden brown in color. Set aside.
  4. Cut each potato in half and scoop out the flesh and leaving about ¼ inch of the potato skin.
  5. Brush the potato inside out with canola oil. Then bake in the oven for about 8 to 10 minutes on each side until they are crisp. Remove from the oven and let cool slightly.
  6. Turn the oven to 450F.
  7. Divide the Chorizo and cheese equally on top of each crisp potato skin and top with some freshly ground black pepper.
  8. Bake the potatoes for about 8 to 10 minutes. Serve the potatoes with a dollop of sour cream and chopped scallions. Serve immediately
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