These crispy potato skins are brushed with bacon fat and browned before being filled with chorizo and manchego cheese for a great party appetizer.
Preheat oven to 400F.
Scrub the potatoes and prick them with a skewer. Cover a baking sheet with foil and arrange the potatoes on it. Bake them until tender, 40-45 minutes. Test the potatoes with a skewer. When it goes in with no resistance, take them out.
Let the potatoes cool a few minutes, until they are cool enough to handle. Then cut each of them in half the long way. Carefully scoop out the flesh leaving about 1/4 inch left in the skins. Reserve the potato flesh for another use. Brush the potato skins inside and out with bacon fat or melted butter. Liberally dust the skins with salt and pepper (to taste) and give them a dusting of paprika as well. Turn the potato skins cut side down onto the baking sheet. Bake for 10 minutes. Flip the potatoes cut side up and continue baking for 5-8 minutes longer.
While the potatoes are crisping, saute the chorizo on medium high heat until cooked through and a little crispy on the outside, about 5 minutes.
Once the potatoes are out, drizzle a little adobo sauce into the bottom of each skin. Then layer in the chorizo, followed by half of the scallions, and finish with the cheese. Bake the skins for 8-10 minutes, or until the cheese is melted and has begun to brown a little.
Top each potato skin with a dollop of sour cream, some of the scallions, and a dusting of paprika.