FULLY LOADED GREEN CHORIZO SAUSAGE BAKED POTATO

Ingredients:

1 lb green chorizo sausage 

4 large russet potato, rinsed and scrubbed

2 cups sour cream or crème fraîche

1 cup salted butter (1 tbsp melted)

2 cup oaxaca cheese or similar 

½ bunch cilantro, leaves and tender stems, chopped

4 green onions, diced

Instructions;

Preheat the oven to 450 degrees. Grab a baking sheet and a wire rack, placing the rack on top of the sheet. This allows for the potatoes to cook evenly on all sides. Poke a bunch of holes in each potato all over with a fork. We like cooking these in two parts: part 1 is going to be plain potatoes - just place them in the oven and bake ‘em for about 25 minutes, until the skin starts to feel dry and looks kinda wrinkly.

Part 2 involves removing the potatoes from the oven, brushing them with your melted butter on all sides, giving it a generous pinch of salt, and placing them back in the oven to cook for another 20 minutes.

While the potatoes are baking, cook the green chorizo on the stovetop, breaking it up into little pieces. Once cooked, turn off the heat and let it chill. 

Back to the potatoes - to check if they are done take them out of the oven and use an oven mitt or a fork to squeeze the potato - if the insides feel soft, you can pull ‘em - they are done. Give them a few minutes to cool, slice each potato down the center and remove most of the inside. Transfer the innards to a bowl and give it a rough mash with the butter, your cream of choice, and salt and pepper. Spoon back into each potato and get to building: first, add the green chorizo sausage, then a dollop of sour cream and crème fraîche. Top with Oaxacan cheese and return to the oven, baking for just a few more minutes until the cheese is golden brown and melty. Garnish with cilantro and green onions and serve.