Method

• 1.
  Preheat oven to 190°C. To make potato skins, prick potatoes all over with a fork and brush with oil. Place on a baking tray and bake for 1 1/2 hours or until tender. Remove from oven and cool slightly.
• 2.
  Cut the potatoes in half lengthways, then, using a spoon, scoop out the centre to create a hollow shell shape (the potato can be reserved to make mash). Combine paprika and 2 tablespoons oil in a bowl, then brush over the potato skins and bake for a further 15-20 minutes until crisp.
• 3.
  Meanwhile, heat 2 teaspoons oil in a frypan over medium heat. Add chorizo and fry, stirring, for 3-4 minutes until crisp. Drain chorizo on paper towel, reserving oil.
• 4.
  To make the queso fundido, place the cheddar, mozzarella and cornflour in a bowl and toss to coat. Heat the remaining 2 tablespoons oil in a saucepan over medium heat. Cook onion, stirring, for 3-4 minutes until softened. Add the beer and bring to a simmer, then cook for 2-3 minutes until slightly reduced. Reduce heat to low, then gradually add cheese mixture, stirring constantly until melted.

• 5.
  Sprinkle the queso fundido with chorizo and coriander. Drizzle over the reserved chorizo oil, then serve with the potato skins.