For the Potatoes:

1. Preheat the oven to 400°F and line a baking sheet with foil. Prick each potato a few times with a fork.
2. Rub the outside of the potatoes liberally with olive oil and season with salt. Place on the prepared baking sheet and bake for 1 hour, or until the potatoes are tender.
3. Remove the potatoes from the oven and increase the oven temperature to 450°F. Once the potatoes are cool enough to handle, halve them lengthwise and scoop out most of the flesh, leaving a ¼-inch border around the edges.
4. Return the halved potatoes to the baking sheet and drizzle the inside with a little more olive oil and another sprinkle of salt. Bake for 10 minutes, flip them over, and then bake for another 10 minutes, or until they are crispy.
5. Remove from the oven.
6. For the Fillings:
7. While the potatoes are baking, cook the chorizo in a large skillet until it is rendered and crispy. Set aside. Prepare your other toppings: shred your cheeses, chop your veggies, and mash your avocado.

To Assemble:

1. Fill each potato skin with some of the refried beans and the crispy chorizo. Top each with some of the shredded cheeses. Once all your potato skins have been filled, place the baking tray back in the oven for a couple minutes or until the beans are warmed through and the cheese is melted and gooey.
2. Remove the potato skins from the oven and carefully arrange them on a serving platter. Top each with some of the mashed avocado, diced veggies, and spritz of lime juice. Serve immediately with sour cream and ranch dressing on the side, as optional dipping sauces.

NOTE:

1. I prefer bulk chorizo that is not in casings, but if you can’t find it (I sometimes can’t), just remove the casings before cooking so you can crumble the sausage easily.