Nacho Sweet Potato Skins
- Level: Easy
- Yield: 16 potato skins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 127
- Total Fat
- 9
- Saturated Fat
- 5
- Carbohydrates
- 8
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 4
- Cholesterol
- 21
- Sodium
- 179
- Total: 1 hr 30 min
- Active: 30 min
Ingredients
For the Potato Skins:
4 medium-large sweet potatoes
4 tablespoons unsalted butter, melted
Kosher salt and freshly ground pepper
For the Toppings:
1 teaspoon extra-virgin olive oil
1 link fresh chorizo (3 to 4 ounces), casing removed
1/2 cup canned refried beans, gently warmed
1 cup shredded pepper Jack cheese (about 4 ounces)
3 tablespoons sliced black olives
2 scallions, thinly sliced
1/4 cup sour cream
Pico de gallo, chopped fresh cilantro, sliced radishes, diced avocado and chipotle hot sauce, for topping
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.