Make a campfire in a pit as desired. Wrap potatoes in foil and bake in fire until tender about 30-40 minutes. Once cool enough to handle, unwrap and cut potatoes in half and scoop out a bit of the flesh to make space for filling.

In the meantime heat a large skillet over medium on your Coleman or other stove and add chorizo. Cook until slightly browned about 10 minutes, stirring often.

To assemble loaded potato skins evenly divide chorizo and load into each scooped potato. Top each with shredded cheese, place on a wire rack or baking sheet and heat over campfire until warmed through and cheese is melted about 15-20 minutes.

Top each with sour cream and garnish with green onions.