Sunday, April 27, 2014

Paleo Nacho-Stuffed Sweet Potato Skins

I love this recipe because it helps me get two meals out of a sweet potato. I used the skin for tonight's dinner, and then can turn the middle into the sweet potato breakfast cake that my kids both like.

You can use any kind of meat to stuff your potatoes; I made a big batch of simple turkey chili in the crock pot so that I could have leftovers for lunch this week. For topping you can skip the cheese altogether, and use whatever nacho-inspired goodies you like. I usually also include some minced cilantro, but realized at the last minute I was out. Another nice green addition is diced green onion.

Paleo Nacho-Stuffed Sweet Potato Skins

2 medium sweet potatoes, scrubbed and cut in half
olive oil, salt & pepper
chili or seasoned taco meat of choice
nacho toppings: sliced olives, jalapeƱo, avocado, salsa, raw cheddar cheese, cilantro, green onion etc.

Preheat oven to 450.

Place sweet potato halves in microwave and heat on high for 10 minutes, or until inside is soft. Allow to cool for a couple of minutes before scooping out the flesh (save for future use).

Lightly drizzle both inside and outside of potato skin with a little olive oil, and season with salt and pepper. Place skin side down on a foil-lined baking sheet and bake for 10 minutes. Flip and bake for another 10 minutes.

Turn oven to broil. Stuff potato skins with meat and sprinkle with cheese, if using. Return to oven and broil until crisp on top.

Garnish with nacho toppings of choice.

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