Nacho Sweet Potato Skins

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  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 30 min
  • Yield: 16 potato skins
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.


For the Potato Skins:

For the Toppings:


  1. Prepare the potato skins: Prick the potatoes all over with a fork. Place on a baking sheet and bake at 425 ̊  F until crisp and easily pierced with a knife, about 1 hour. Let cool slightly.
  2. Cut the potatoes lengthwise into quarters.
  3. Holding each potato quarter with a kitchen towel, scoop out the flesh, leaving a 1/4-inch-thick shell.
  4. 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. 
  5. 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.