Bake potatoes with skin on for 30 minutes at 180C/350F.
While the potatoes are cooking make the Bravas sauce. Heat a tablespoon of olive oil in a saucepan and cook chopped onions and sliced garlic over low heat for 5 minutes. Add smoked paprika and thyme (leaves only) and cook 30 seconds longer.
Pour in canned chopped tomatoes, vinegar and a pinch of salt and pepper, turn the heat up and bring to a boil, then turn the heat down and let the sauce simmer for 10 minutes until it’s thick. When you are satisfied with the thickness of the sauce take it off the heat, pour it in a food processor or a blender and blend until smooth and set aside.
Once potatoes are cooled enough to handle cut them lengthwise and scoop out the flesh. Brush the skins with olive oil.
Fill the skins with the chopped chorizo equally divided among 10 potato skins and sprinkle with grated cheese. Put back in the oven and cook for 10 min at 200C/400f until the cheese is golden and bubbly.
Serve sprinkled with parsley and micro herbs and bravas sauce for dipping.