Monday, August 5, 2013

Chipotle Sweet Potato Skins


I know what you're thinking. Potato skins, the ultimate football appetizer. Greasy, cheesy, delicious little heart attacks on a plate. Well, this, this is much different than that. This "potato skin" is smoky, full of veggies, and topped with a little mozzarella cheese, but in this instance, made to be an entree. Basically, this recipe is a hybrid between a twice baked potato and a potato skin. You know if you type the word potato too many times in a row, your head starts spinning? Take my word for it. Plus, this recipe is extremely versatile. Make it for one, or make it for many. Both my roommate and my boyfriend were out of town last week when I made this, and it was just the right portion for one, with plenty of leftovers! Not, into the whole "meatless" idea? Add some shredded chicken into the mix. You won't be sorry!

Chipotle Sweet Potato Skins

Ingredients:

  • 1 sweet potato, scrubbed clean
  • 2 tbsp. olive oil
  • 1 chipotle pepper in adobo, finely chopped
  • 1 clove garlic, minced
  • 1/4 tsp. cumin
  • 1/2 tsp. chili powder
  • 1/2 cup corn
  • 1/2 cup black beans
  • 1/2 cup kale, chopped
  • 1/2 cup shredded mozzarella cheese
Preheat your oven or toaster oven to 350 degrees F.

Prick your sweet potato all over with a fork. Bake in the oven for 50-60 minuts until tender. Remove from the oven, cut in half, and scoop out the the flesh inside, leaving enough for the skin to be able to stand on its own. Save the cooked sweet potato for another use, or add some into the veggie mixture!


Meanwhile, whisk together the olive oil, chipotle in adobo, garlic, cumin, and chili powder. Brush lightly onto the insides of the hollowed out sweet potatoes. Bake for another 5-10 minutes.

While they are cooking, mix together the corn, beans, and kale with a bit more of the chipotle mixture, as well as any of the leftover sweet potato that you scooped out earlier. 


Fill the potato skins full of the veggie mixture, top with a handful of mozzarella and bake for 10 minutes until the cheese has melted and the skins are nice and crisp. Enjoy!

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