Recipe by IngridH
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.
- 2 small sweet potatoes, baked
- 1⁄4 lb extra lean ground beef
- 0.25 (1 1/4 ounce) envelope taco seasoning mix (I use Mucho Gusto Taco Seasoning Mix instead of store bought)
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon chili powder
- 2 ounces shredded sharp cheddar cheese (use more if you like) or 2 ounces shredded monterey jack pepper cheese
- 2 scallions, chopped
- sour cream, to garnish
- salsa, to garnish
- sliced jalapeno, to garnish
- black olives, sliced to garnish
- chopped tomato, to garnish
Directions See How It's Made
- Bake the sweet potatoes at 400F for 40 minutes, or until done. Set aside until cool enough to handle.
- In a small skillet, brown the ground beef. Skim off any accumulated fat, and add taco seasoning, plus any liquid called for in the recipe. Simmer gently until liquid is almost gone. It's very important to skim as much fat as possible, to avoid a slimy texture.
- Set the oven for broil, and allow to preheat as you complete the assembly.
- Once the potatoes are cool, slice in half lengthwise, and scoop out most of the potato inside. Leave 1/8 to 1/4 inch of flesh, so that the skins don't fall apart when you pick them up.
- Place the potato shells on a baking sheet covered with foil, or sprayed with cooking spray so they don't stick.
- Sprinkle the potato shells with salt and chili powder. The amounts I've given are estimates, use more or less according to your taste.
- Top each shell with taco meat, green onion, and cheese.
- Broil until the cheese is melted, and the skins are heated through, about 5-8 minutes.
- Serve immediately with the garnishes of your choice.