Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Nacho Sweet Potato Skins
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- Level: Easy
- Total: 1 hr 30 min
- Active: 30 min
- Yield: 16 potato skins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 127
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 4 g
- Cholesterol
- 21 mg
- Sodium
- 179 mg
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.
- Level: Easy
- Total: 1 hr 30 min
- Active: 30 min
- Yield: 16 potato skins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 127
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 4 g
- Cholesterol
- 21 mg
- Sodium
- 179 mg
Ingredients
For the Potato Skins:
For the Toppings:
Directions
- 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.
- Cut the potatoes lengthwise into quarters.
- Holding each potato quarter with a kitchen towel, scoop out the flesh, leaving a 1/4-inch-thick shell.
- 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.
- 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.
