Green Chili Potato Skins

Green Chili Potato Skins
Makes 12 skins

6 very small russet potatoes
Salt
1c Green salsa
1c diced Hatch green chilies
4oz shredded jack or cheddar cheese
4oz chorizo, crumbled and cooked
Sour Cream, scallions

Pierce potatoes and cook 1 hour at 350. Remove and let cool some.
Once cooled enough to handle, cut in half and scoop out all but about 1/4" of flesh (reserve). Raise oven to 450.
Brush halves with olive oil on all sites and season with salt. Bake, skin up, for 20 minutes or until brown and crispy.

Mix about 1/2 to 1 cup reserved potatoes with salsa, chilies, salt, pepper, and chorizo. Stuff the potatoes.

Top the potatoes with cheese and broil until melted, once ready to serve. Serve with sour cream, scallions, etc.