Yield: 12 Servings
12 small russet potatoes 1 link of beef chorizo ½ lb. jack cheese, shredded (or cheddar) 1 cup salsa Melted butter Bake potatoes until soft. Cook chorizo and drain. Add shredded cheddar or jack cheese to chorizo, along with ½ cup of the salsa.
Cut potatoes in half and scoop out meat, leaving about ¼" left in shell. Mix melted butter with garlic and brush inside of skins. Bake skins for 5 minutes. Add chorizo and cheese and bake for 5 minutes more. Serve hot.