Nacho Sweet Potato Skins

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The caramel sweet flavor of sweet potatoes is the perfect backdrop for our favorite classic loaded nacho toppings, punched up from the garlicky spice of chorizo.
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  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 30 min
  • Yield: 16 potato skins
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For the Potato Skins:

For the Toppings:


  1. Preheat the oven to 425˚ F. Bake the potatoes and prepare the skins as directed.
  2. Meanwhile, make the chorizo topping: Heat the olive oil in a small nonstick skillet over medium heat. Add the chorizo and cook, breaking up the meat with a wooden spoon, until browned and cooked through, 5 to 7 minutes. Remove to a paper towel–lined plate to drain. 
  3. Assemble the potato skins: Brush the skins on both sides with the melted butter and season with salt and pepper. Arrange skin-side up on the baking sheet. Bake until crisp, 10 to 15 minutes. Flip the potato skins and top with a thin layer of the beans, then the cheese, chorizo, olives and scallions. Bake until the cheese is melted, about 5 more minutes. Thin the sour cream with 1 to 2 tablespoons water and drizzle on top, then top with pico de gallo, cilantro, radishes, avocado and hot sauce. 

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