Soy una patata del taco! Muy bueno!

This Tater Pig Challenge entry comes to us via a very Claymazing med student. He, like Country Gay, ran with the twice-baked potato idea, but gave it a Mexican flair. Olé!

Twice-Baked Taco Potatoes

Ingredients

5 baking potatoes

4 links of chorizo sausage (~1 lb)*

½ large white onion, diced

1 jalapeno, diced, seeds removed

1 poblano pepper, diced, seeds removed

1 tsp chili powder

1 tsp cumin

1 tsp sugar

1 tsp garlic powder

1/8 tsp cinnamon

1 Tbsp tomato paste

1 cup chicken broth

1 cup sour cream (I used light)

1 1/2 cups shredded cheese, divided (I used a Mexican blend)

Chives, chopped for garnish

* Chorizo is made with different amounts of spices depending on where you get it from. You may have to increase or decrease the suggested amounts of other spices for the taco mix to account for this.

Preheat oven to 400°. Scrub potatoes and place them on a baking sheet. Do not wrap in foil. Bake for about 1 hr 15 min, or until fork tender.

While potatoes are baking, prepare taco mixture. Brown chorizo in a skillet, then add onion, peppers, and spices. Once the onions have softened, add tomato paste and chicken broth. Mix well. Allow the mixture to simmer uncovered until it is the consistency of taco meat (i.e. not soupy). Set aside until potatoes are baked.

Remove baked potatoes from the oven. Let them cool for about 5 minutes, but slice them in half while still warm. Holding them with a towel works pretty well. Scoop out the insides of the potatoes into a bowl, leaving just enough on the outer skin for it to support being stuffed.

Set oven to 350°.

Mash the potatoes to desired consistency. Add taco mixture, sour cream, and 1 cup of shredded cheese. Mix well. Use a spoon to fill each of the potato halves with generous amounts of the taco stuffing. Place stuffed potatoes back on the baking sheet. Cover potatoes with remaining shredded cheese, and return to the oven for another 15 minutes or until heated through. Garnish with chives.