Southwestern Twice Baked Chorizo Stuffed Potatoes

I created this recipe to go with my Southwestern Grilled Steak with Spiked Butter. I used my own Southwestern Spicy Hot Chorizo Sausage and I already had a bunch of already roasted peppers from the day before. (You will need 2 red bell peppers, 2 Anaheim chili peppers, 3 jalapeno peppers and 2 habanero peppers to duplicate this. Use less if desired. Char over a flame, on a grill or under broiler til blackened. Put in a bowl, cover tightly with plastic and let steam for 10 minutes. Peel off charred skins, remove seeds and chop. Reserve any excess for other uses). These are spicy hot like I prefer and there are always plenty of
leftovers for easy weeknight meals when I don't want to spend much time cooking.