What you need
How to make it work
boil potatoes until they are still slightly firm
when cool enough to handle, cut in half and scoop out insides with a melon baller or teaspoon
toss with oil and season with salt and pepper
bake in hot (425*-450*) oven until golden brown
cut Spanish chorizo into thin rounds and heat through, if using Mexican style, remove from casing and brown in skillet with tequila
finely dice piquillo peppers and add to chorizo
fill potato cups with chorizo-pepper mixture and garnish with scallions
garnish with roasted tomato and cilantro leaf
