Pierce 4 potatoes with fork in 3 places. Wrap in damp paper towel and microwave for 10 minutes, or until fork tender.
Cook 10 oz of groud pork chorizo in a hot skillet for about 5 minutes, set aside.
Combine 3 Tbs of olive oil, 1 tsp kosher salt, 1/2 tsp cumin, 1/2 tsp paprika, 1/2 tsp garlic pouder, 1/4 tsp crushed red pepper and 1/4 tsp ground pepper.
Brush baking sheet with olive oil mixture. Place potatos on baking sheet, score an X on the skin, smash with potato masher.
Brush potatoes generously with olive oil mixture. Bake at 400 degrees for 25 minutes.
Serve hot topped with shredded chedder, chorizo, sour cream and scallions.
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