Stuffed Potatoes with Tomato and Chorizo

Wash and scrub the potatoes with water. Place the potatoes in a large sauce pan.

Cover with water and add coarse salt.

Cook for 30 minutes once it starts boiling or until a fork piereces through easily to the center of the potato.

Slice the baked potatoes in half lengthwise and scoop out all of the potato flesh into a bowl. Keep a 7-8 mm thickness of skin.

Preheat your oven to 180 C / 355 F degrees.

Add the potato skins back to the baking sheet.

Stir fry half of the chorizo bits and add the chopped onion.

Add the tomato pulp. Combine.

Mash the potatoes and add them to the pan. Add salt and pepper to taste.

Remove from the stove, add half of the mozzarella and the mascarpone. Combine.

Stuff the potato skins with the creamy potato mixture and top with the remaining mozzarella and chorizo bits.

Bake the potatoes 15 minutes, or until the cheese has melted.

You can top with chive and sour cream.

Enjoy!