Preheat the oven to 400°F. Line a sheet tray with parchment paper.
Step 2
Set up a steamer in a large pot. Prick the potatoes with a fork or knife a few times all around. Steam for 10 to 15 minutes, until cooked through. Alternatively, you can microwave the potatoes for 6 to 8 minutes (depending on their size) until they are cooked through. Allow to cool until you can handle them safely.
Step 3
Meanwhile, place the chorizo in a large skillet over medium heat and cook for 6 to 8 minutes, using a wooden spoon or spatula to break it up while cooking, until browned and cooked through. Stir in the bell pepper and cook for an additional 2 minutes so that the bell pepper just begins to soften. Use a slotted spoon to transfer to a paper towel lined plate.
Step 4
Cut the potatoes in half lengthwise then use a spoon to carefully scoop out the flesh into a mixing bowl, leaving about ¼ inch border intact (for structural integrity).
Step 5
Use a fork or masher to smash the potatoes until they are relatively smooth (some small chunks are good here). Stir in the chorizo, ¾ of the manchego cheese, scallions and lime zest. Taste and add salt and pepper as needed.
Step 6
Spoon the filling into the potato skins, top with the remaining cheese and bake for 15 to 20 minutes until the tops are golden brown and the cheese on top has melted.
Step 7
While the potato skins are cooking, make the scallion crema: in the bowl of a food processor, process the scallions and a pinch of salt until a paste forms. Add the sour cream and lime juice and pulse until evenly combined. Taste and season with salt and pepper as needed.
Step 8
Top the potato skins with 1 teaspoon of the scallion crema; serve any remaining crema on the side. Garnish with freshly chopped cilantro and thinly sliced radishes (if desired).
