Oven to 425 degrees. Drizzle potatoes with oil and taco seasoning, mix to coat. Roast 30 minutes or until fork tender. Set aside to cool. Cook chorizo in skillet. Slice potatoes in half, scoop out all but 1/4 inch of potato skins. Put chorizo inside, top with cheese and chilies. Bake 10 minutes to melt. Top with sour cream and salsa.
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