Preheat grill to 375°F
Wash potatoes, poke holes, coat with oil and salt, and cook for 45-60 minutes until soft
Cook chorizo, drain, and let cool
Slice a small cap off each potato (top and bottom) and scoop out the insides leaving ¼ inch wall
Mix scooped potato with chorizo, cheeses, crema, green onion, and rub
Stuff potatoes and wrap each with 2 slices of bacon
Sprinkle more rub and place back on the grill
Cook 45-60 minutes or until bacon is crispy
Top with Mexican crema, BBQ sauce, and cilantro
