Loaded Potato Skins with Chorizo
3 extra large Russet Potatoes
5 oz Queso Oaxaca El Mexicano®, shredded
9 oz Pork or Beef Chorizo El Mexicano®
1 cup Crema Oaxaqueña or Mexicana El Mexicano®
Chives, finely chopped
1/2 Jalapeño, sliced thin
1/2 Tomato, diced
1/2 Avocado, diced
1. Bake the potatoes, with the skin on, until they are tender. Cut them in half length-wise and scoop out most of the inside. Set aside.
2. Cook and drain chorizo, set aside. Line a baking sheet with foil and place the potato halves on it. Fill the potato skins with the crumbled chorizo. Top with cheese and bake at 350° until the cheese is brown and the potato starts to get crisp around the edges. Let cool for about 3 minutes, then top with a dollop of Crema, a sprinkle of chives, tomatoes, jalapeño slices, and avocado. Serve immediately and enjoy!