• Place parchment paper on a cooking sheet and preheat your oven to 425 F. Choose your potatoes so they are all a similar size,  rinse and place in a bowl.
• Add the olive oil, thyme, salt, and pepper.  Toss until the potatoes are coated.  Place on a sheet and roast for about 25 minutes or until nicely tender.
• Remove the potatoes from the oven and let cool about ten minutes so they are easy to handle.

Filling

• While the potatoes are cooling,  dice and fry the chorizo. Chop the chives and grate the cheese.  Set aside.
• Wash your hands, then with a small knife cut the top and a little bit of the bottom off of each potato. The bottom is cut off just a little bit so the baby potatoes will stand up on a plate.  If you prefer you can cut the top of lengthwise and they will look like mini baked potatoes.
• Carefully scoop out most of the insides and place into a small bowl.  I have very small teaspoons I use for this.  If you can't find a small enough spoon use the handle portion or a melon baller.
• Leave a little bit of the toppings off to the side and place all the rest of the chorizo, cheese, and chives in with the potatoes and sour cream.  Mash together very well.  Taste and add more pepper if you like.
• Using the same small spoon place the potato mixture back into the potatoes.  I like to put my stuffed potato in a pan with sides to help them stand up while baking.
• Bake at 425 F for about ten minutes. Serve on a platter or individually.