Ingredients: |
Ingredients: 4 medium-large sweet potatoes
4 T unsalted butter, melted
Kosher salt
Freshly ground pepper
1 tsp extra virgin olive oil
1 link fresh chorizo ( 3 to 4 oz), casing removed
1/2 c canned refried beans, gently warmed
1 c shredded pepper jack cheese ( about 4 oz)
3 T sliced black olives
2 scallions, thinly sliced
1/4 c sour cream
Pico de gallo, chopped fresh cilantro, sliced radishes, diced avocado, and chipotle hot sauce, for topping
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Directions: |
Directions:Preheat oven to 425º.
1. Prick the potatoes all over with a fork. Place on a baking sheet and bake until crisp and easily pierced with a knife, about 1 hour. Let cool slightly.
Cut the potatoes lengthwise into quarters.
Scoop out the flesh, leaving a 1/4 inch thick shell.
2. While potatoes are cooking, make the chorizo topping:
Heat the olive oil in a non-stick skillet over medium heat. Add the chorizo and cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 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 cheese is melted, about more minutes.
Thin the sour cream with 1 to 2 T water and drizzle on top, then top with Pico de Gallo, cilantro, radishes, avocado, and hot sauce. |
This recipe for Nacho Sweet Potato Skins is from