Preheat the oven to 400*. Rub the potatoes all over with the vegetable oil, then bake for one hour or until cooked through. Remove the potatoes from the oven and let cool until cool enough to handle.

While the potatoes are baking, cook the chorizo sausage. In a medium pan over medium-high heat, add the chorizo and cook, stirring often, until completely cooked through. Break the chorizo apart as it cooks using a wooden spoon. Drain of any excess grease and set aside.

When the potatoes are cool enough to handle, slice each potato in half. Using a spoon, carefully remove the cooked insides, leaving a “rim” of about ½” around the outer edge of each potato. You can discard the insides or save for use later. Place the emptied potato halves back on the sheet pan, skin side down, and brush all over with melted butter.

Spoon 1-2 tablespoons of chorizo into each potato half. Top each half with shredded cheese.

Place back in the oven and bake until the cheese has melted, about 5 minutes.

Remove potatoes from oven and add a dollop of sour cream to each half. Sprinkle the potatoes with green onions and serve immediately.