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Baked Sweet Potato Skins

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Baked Sweet Potato Skins



Ingredients :

  • 3 sweet potatoes
  • 1 tablespoon olive oil
  • ¼ teaspoon hot chili powder
  • ¼ teaspoon paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • 1 pinch salt
  • 1 link spicy chorizo
  • casings removed and discarded
  • 2 cups grated Chihuahua cheese
  • ¼ cup finely chopped green onions
  • ¼ cup green salsa
  • or to taste
  • Methods :

  • Preheat the oven to 450 degrees F (230 degrees C). Prick sweet potatoes several times with a fork and place onto a baking sheet.
  • Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from oven, leaving oven on. Let potatoes cool 10 minutes.
  • Cut cooled sweet potatoes lengthwise and scoop out the middle until 1/4-inch of potato skin is left.
  • Mix olive oil, hot chili powder, paprika, garlic powder, pepper, and salt together in a small bowl. Brush all sides of sweet potatoes with oil mixture.
  • Bake in the hot oven until crisp, about 15 minutes, turning as necessary.
  • Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer chorizo to a paper towel-lined plate to drain.
  • Mix cheese and green onions together in a small bowl and place mixture into the wells of the sweet potato skins. Sprinkle chorizo bits over tops.
  • Bake in the preheated oven until cheese is melted and golden brown, about 5 minutes. Serve warm with green salsa for dipping.
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