Mexican Potato Skin Bites
Heat the oven to 425 degrees F and arrange a rack in the upper third. Place potatoes on a baking sheet, drizzle with oil, season with salt, and toss to coat. Roast until potatoes are fork tender, about 30 minutes.
Slice potatoes in half and, using a melon baler or small spoon, scoop out most of the interior (leave about 1/4-inch of potato flesh). Divide chorizo among the skins and top with cheese. Bake until skins are warmed through and cheese is melted, about 5 minutes. Remove from oven, garnish with green onions, and pass sour cream on the side.
Serves: 8* (does not include sour cream); Calories: 185; Total Fat: 12 grams; Saturated Fat: 4.5 grams; Protein: 9 grams; Total carbohydrates: 10 grams; Sugar: 1 gram; Fiber: 1 gram; Cholesterol: 25 milligrams; Sodium: 303 milligrams