Cheesy potato skins with grilled chorizo

Name: Cheesy potato skins with grilled chorizo
Prep time: 45 min
Cook time: 1 h 25 min
Yield: 6
Cuisine: Québécoise
Ingredients: 6 large red potatoes, cut in half lengthwise; Olive oil; About 130 g chorizo, diced; 1 cup (150 g) grated Parmesan; 1 cup (150 g) grated sharp cheddar; 2 cups (300 g) Fredondaine cheese without the rind, grated (or another semi-firm, slightly strong cheese); 2 green onions, finely sliced (+ a little for serving); 6 tablespoons MAG mayonnaise (the best); 1 teaspoon garlic powder; 1 teaspoon herbes de Provence

Preparation 45 min
Cooking 1 h 25 min
Servings 6
Freezing Absolutely

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Ingredients

6 large red potatoes, cut in half lengthwise
Olive oil
About 130 g chorizo, diced
1 cup (150 g) grated Parmesan
1 cup (150 g) grated sharp cheddar
2 cups (300 g) Fredondaine cheese without the rind, grated (or another semi-firm, slightly strong cheese)
2 green onions, finely sliced (+ a little for serving)
6 tablespoons MAG mayonnaise (the best)
1 teaspoon garlic powder
1 teaspoon herbes de Provence

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Preparation

Preheat the oven to 375°F and keep it on for all the steps. Cover a large baking sheet with parchment paper.
Place the potatoes on the sheet, cut side down. Bake for 1 hour (and flip halfway) or until the flesh is very tender when pricked with a fork. Remove from the oven and let cool for 15 minutes before removing most of the flesh. Keep the flesh for your next soup or mashed potatoes!
In a small skillet heated over medium-high heat, put the chorizo and drizzle with a thin stream of oil. Cook for 3 to 4 minutes until slightly golden. Pour the chorizo and oil from the skillet into a large bowl.
Add the rest of the ingredients, season with salt and pepper and mix well.
Fill the skins with the cheese mixture and place on the baking sheet. Put in the oven and bake for 15 minutes and set to BROIL for 3 to 4 minutes or until the cheese is golden brown. Let rest for 5 minutes before garnishing with green onions and serving.