Crushed Southwest Potatoes

• 4 whole White Potatoes
• 10 ounces, weight Ground Chorizo
• 3 Tablespoons Olive Oil
• 1 teaspoon Kosher Salt
• 1/2 teaspoons Cumin
• 1/2 teaspoons Paprika
• 1/2 teaspoons Garlic Powder
• 1/4 teaspoons Crushed Red Pepper
• 1/4 teaspoons Ground Black Pepper
• 4 Tablespoons Sour Cream
• 4 Tablespoons Shredded Cheddar
• 1/4 cups Scallions For Garnish

1. Pierce 4 potatoes with fork in 3 places. Wrap in damp paper towel and microwave for 10 minutes, or until fork tender.
2. Cook 10 oz of ground pork chorizo in a hot skillet for about 5 minutes, set aside.
3. Combine 3 Tbs of olive oil, kosher salt, cumin, paprika, garlic powder, crushed red pepper and ground pepper.
4. Brush baking sheet with olive oil mixture. Place potatoes on baking sheet, score an X on the skin, smash with potato masher.
5. Brush potatoes generously with olive oil mixture. Bake at 400 degrees for 25 minutes.
6. Serve hot topped with shredded cheddar, chorizo, sour cream and scallions.

white potatoes, olive oil, kosher salt, cumin, paprika, garlic, ubc, ubc, sour cream, cheddar, ubc

Taken from tastykitchen.com/recipes/sidedishes/crushed-southwest-potatoes/ (may not work)