Ok, really important question. If you could only order one dish what would it be savory or sweet? For me it would be savory every time. Yes! as much as I love chocolate, I simply love food in general so much more and would never trade the pleasure of enjoying an awesome savory dish. BUT, for some reason some of my favorite foods are a combination of sweet and savory like this recipe.
Sweet and salty is a combination I love, love, love. If you like me really enjoy combining savory flavors with a touch of sweetness, then these Taco Stuffed Sweet Potato Skins are for you. I found mini sweet potatoes at the store the other day and I immediately thought they would be perfect for an appetizer. For me the quintessential potato appetizer are potato skins, so I thought how fun would it be to make potato skins using these mini sweet potatoes.
Making the base for the sweet potato skins is easy, bake them, scoop flesh out, and broil them some more until they are crispy. But, for this recipe I added a delicious new twist: taco seasoning and ALL the cheese.
Once the sweet potato skins are baked with the taco seasoning and covered in cheese, they will be ready to enjoy as is…OR, you can make this dish more fun and interactive, by serving the skins on the table with lots of toppings, so that everyone can choose how to stuff them. I used taco seasoned ground beef, sour cream, avocados, and jalapeños; an incredibly good combination.
This is definitely a recipe that I will be making again and again because of how good sweet potatoes are for you and they taste even better with all the taco fixings on top.
- 10 mini sweet potatoes
- 3 tablespoons olive oil
- 1 package (1 oz) Old El Paso Original Taco Seasoning Mix
- 3 cups cheddar cheese, shredded
- 1 cup taco seasoned ground beef, cooked
- Chopped avocado, sour cream, and Old El Paso Pickled Jalapeños to garnish
- Pinch sweet potatoes with a fork on all sides.
- Place sweet potatoes on a baking sheet and sprinkle with olive oil.
- Bake for 40 minutes on a 400 F degrees preheated oven.
- Once the sweet potatoes are out of the oven and cool to the touch, carefully cut them in half and remove the center flesh. Save the flesh for another use.
- Sprinkle the sweet potato skins with taco seasoning to cover generously.
- Place skins back on a baking sheet to go under the broiler for 5-10 minutes, turning it over once to get all sides golden brown and crispy.
- Remove the skins from the oven and cover them with cheese. The cheese will melt and they will be ready to eat.
- Serve them on the table as is and have all the taco fixings you enjoy to stuff the sweet potato skins. I used taco seasoned ground beef, sour cream, avocados, and jalapeños.
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