I have made Buffalo Chicken Stuffed Sweet Potatoes and they were amazing, so I thought I would try a recipe for Southwest Sweet Potato Skins.
Sweet potatoes are one of my favorite foods.
I love them simply baked with butter and brown sugar as a side item.
But I also love coming up with different ways to stuff them and make them into a healthy meal.
How to Make Southwest Sweet Potato Skins
I eat the whole sweet potato, skin and all.
So I rub the skin with olive oil, salt and pepper before baking them.
Pierce them a few times with a fork and they go into a 400 degree oven for 45 minutes.
When the potatoes are done, cut them in half and scoop out some of the center of each potato to make room for the filling.
You can mix the sweet potatoes that you scooped out with some butter, brown sugar, and kosher salt for an easy mashed sweet potato side dish to use later in the week.
The filling for these is very simple, especially if you keep shredded chicken on hand, already cooked and stored in the fridge.
I make it most weekends and use it throughout the week in different recipes, salads, or just to snack on.
In a bowl, mix the chicken, corn, black beans, cilantro, and avocado with some southwest seasonings.
Like chili powder, paprika, cumin, garlic powder, kosher salt, and pepper.
Stuff this mixture into each sweet potato skin.
I literally tried very hard to fit as much as I could.
Once they are all filled, top with cheese 🙂
Bake at 400 degrees for about 10 minutes, or until cheese is nice and melted.
I served my Southwest Sweet Potato Skins topped with a mixture of reduced fat sour cream and salsa.
Regular sour cream, hot sauce, or Southwest Ranch Dressing would all be good options too!
If you like these sweet potato skins, you must try these…
Or these Sweet Potato Rice Chorizo Bowls
Southwest Sweet Potato Skins
Stuffed sweet potatoes with yummy southwest ingredients
- 2 sweet potatoes
- 1 cup cooked, shredded chicken
- 1 cup corn kernels
- 1 cup cooked black beans
- 1 avocado diced
- 1/2 cup cilantro chopped
- olive oil, chili powder, paprika, cumin, garlic powder, kosher salt, and pepper.
- 1 cup shredded cheese
- 1/2 cup reduced fat sour cream
- 1/2 cup salsa
Pierce the sweet potatoes with a fork. Coat with olive oil, kosher salt, and pepper. Bake in a 400 degree oven for 45 minutes.
In a bowl, mix together shredded chicken, corn, black beans, avocado cilantro, and season it with chili powder, paprika, cumin, garlic powder, kosher salt, and pepper to your taste.
Cut each cooked sweet potato in half lengthwise and place on a baking sheet. Remove a few scoops from the middle of the sweet potato to make room for the filling.
Fill each sweet potato with the chicken mix. Top with shredded cheese. Bake in a 400 degree oven for 10 minutes.
Mix together the reduced fat sour cream and salsa. When ready to serve the sweet potato skins, top with the sour cream salsa.