Author: Maria Tadic
- 4 medium sized baking potatoes (such as russet)
- 3 links chorizo sausage, casings removed (feel free to use any type of sausage you want here. Some stores even sell soy chorizo which is pretty good.)
- ½ large red bell pepper, medium dice
- ½ large yellow bell pepper, medium dice
- 1 medium onion, medium dice
- 1 cup chopped “green vegetable” – I say “green vegetable” because you can choose anything you’d like. In this picture I used broccoli, simply because I had it left over in the fridge. But feel free to use peas, zucchini or summer squash. Anything goes.
- Salt and pepper to taste
- Optional Toppings: shredded cheese, sour cream, diced tomatoes, green onions, or avocado
- Bake potatoes at 400 F for about an hour or until they pierce easily with a fork. (I recommend doing this step on a weekend so you don’t have to wait an entire hour for the potatoes).
- Remove from oven and allow to cool slightly on the counter.
- In a medium skillet, heat 2 tbsp extra virgin olive oil in a pan over medium high heat. Add chorizo and saute until fully browned and cooked. Remove and set aside.
- In the same pan, add diced bell peppers and onions and saute until vegetables just lose their crunchiness – about 5-7 minutes. Toss in chopped green vegetable and saute another 2-3 minutes.
- In a large bowl mix together cooked chorizo and vegetable mixture.
- Slice the potatoes length wise – but not all the way through. Press the ends of the potato together slightly making the sides bow out and the cooked interior to crumble.
- Top each potato with about ½ cup of the chorizo vegetable mixture (or however much you want). Add any additional toppings and serve warm.
- Note – you will most likely have extra filling. Use for quesadillas, an omelet filling or stuffed in a pita or wrap the next day.