Name: Twice-Baked Potato with Chorizo
Prep time: 30 min
Total time: 3 h
Yield: 6
Ingredients: 6 large russet potatoes; olive oil; 3/4 lb. fresh chorizo sausage; 1/4 c. pimientos; 1/4 c. whole milk; 2 tbsp. whole milk; 2 tbsp. unsalted butter; 4 oz. goat cheese; salt; Freshly ground pepper

Step 1Preheat oven to 400 degrees F. Prick top of each potato a few times with a fork and rub with olive oil. Place potatoes directly on oven rack and bake until easily pierced with a paring knife, about 1 hour. Transfer to a wire rack and let cool.

Step 2Meanwhile, in a medium skillet over medium heat, cook chorizo until browned and crumbly and fat is rendered into pan, about 10 minutes. Stir in pimientos and cook for 2 more minutes. Set aside.

Step 3Using a serrated knife, halve potatoes lengthwise. Using a spoon, scoop out flesh from all 12 halves into a medium bowl, leaving about 1/4-inch border of flesh inside potato skins. Place 6 potato-skin shells in a medium baking dish and set aside. (Discard 6 remaining scooped-out skins.)

Step 4Mash scooped-out potato flesh with a fork. Stir in milk and butter until mixture is smooth. Crumble goat cheese into potatoes and stir until just combined. Fold in sausage mixture and season with salt and pepper.

Step 5Divide potato filling among 6 remaining potato-skin shells and bake until heated through and tops begin to brown, about 20 minutes.