Pierce potatoes with a fork in 3 places.

Wrap potatoes in a damp paper towel.

Microwave for 10 minutes, or until fork tender.

Cook ground chorizo in a hot skillet for about 5 minutes, then set aside.

Combine olive oil, kosher salt, cumin, paprika, garlic powder, crushed red pepper, and ground pepper in a bowl.

Brush a baking sheet with olive oil mixture.

Place potatoes on the baking sheet.

Score an X on the skin of each potato.

Smash the potatoes with a potato masher.

Brush potatoes generously with the olive oil mixture.

Bake at 400 degrees Fahrenheit for 25 minutes.

Serve hot, topped with shredded cheddar, chorizo, sour cream, and scallions.