Sweet potato skins are loaded with a spicy chorizo and cheese filling, baked crispy, and served with green salsa for an easy appetizer or side dish that's full of flavor.
Preparation Time
15 mins
Cooking Time
1 hr 15 mins
Total Time
1 hr 30 mins
Calories
292 Calories
Recipe Instructions
Step 1
Preheat the oven to 450 degrees F (230 degrees C). Prick sweet potatoes several times with a fork and place onto a baking sheet.
Step 2
Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from oven, leaving oven on. Let potatoes cool 10 minutes.
Step 3
Cut cooled sweet potatoes lengthwise and scoop out the middle until 1/4-inch of potato skin is left.
Step 4
Mix olive oil, hot chili powder, paprika, garlic powder, pepper, and salt together in a small bowl. Brush all sides of sweet potatoes with oil mixture.
Step 5
Bake in the hot oven until crisp, about 15 minutes, turning as necessary.
Step 6
Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer chorizo to a paper towel-lined plate to drain.
Step 7
Mix cheese and green onions together in a small bowl and place mixture into the wells of the sweet potato skins. Sprinkle chorizo bits over tops.
Step 8
Bake in the preheated oven until cheese is melted and golden brown, about 5 minutes. Serve warm with green salsa for dipping.
Ingredients
1 pinch salt
¼ teaspoon paprika
1 tablespoon olive oil
¼ teaspoon ground black pepper
3 sweet potatoes
¼ teaspoon garlic powder
¼ cup finely chopped green onions
¼ teaspoon hot chili powder
2 cups grated Chihuahua cheese
1 link spicy chorizo, casings removed and discarded
