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1/1 Photo of Sweet Potato Skins- Texmex Style
I love potato skins! I've had them is many ways, but I've seen very few recipes that put taco fillings on them. For this recipe I went one step farther and used sweet potatoes. The heat in the chile powder is a great match for the sweetness of the potato. For the taco meat, I've called for extra lean ground beef and a (partial) packet of taco seasoning; but I would suggest using leftover taco meat from another meal, since so little is called for. Also, don't feel you have to use beef- any ground meat or meat sub with your favorite taco seasoning will work here. These would be great to serve as finger food during the big game, either instead of, or along side nachos. I went pretty basic when I made them, but you can load them up with whatever toppings float your boat! I've included the time to bake the sweet potatoes, but you can put this together this very quickly if you bake the potatoes and make the taco meat ahead.
Units: US | Metric
Serving Size: 1 (236 g)
Servings Per Recipe: 2