Ingredients

6 large baking potatoes
2 tbls. vegetable oil, divided
1 tablespoon salt
1 red onion finely diced
1 pound chorizo (a mexican sausage but italian spicy sausage is a good substitute)
1 packet Taco Seasoning Mix
3/4 cup water
12 ozs. cheddar cheese, shredded
1 cup sour cream, optional
Salsa, jarred or your own
1 bunch chopped green onion

Directions

Preheat oven to 350°F.

Pierce potatoes with fork. Lightly coat potatoes with approximately 1 tablespoon vegetable oil and salt. Place in oven and cook thoroughly until skins are crispy, about 45 minutes. Remove from oven and let cool enough to handle. Cut in half lengthwise and scoop out half of potato, making sure not to break the skin on bottom. Set aside removed potato for another use.

In a large skillet with remaining oil, over medium heat, sauté onion until tender, about 3 minutes, add the chorizo or sausage, seasoning mix and water; cook thoroughly, 6 to 8 minutes. Drain if necessary.

Place a small amount of cheese in the bottom of each potato skin. Top with chorizo/sausage mixture using a slotted spoon and additional cheese. Return to oven until cheese is completely melted. Serve with sour cream, salsa and green onion.