AuthorMike EgrieCategory, DifficultyIntermediate
Twice Baked Sweet Potato Skins
Yields4 Servings
Prep Time15 minsCook Time34 minsTotal Time49 mins
 4 medium sweet potatoes, halved lengthwise
 1 can (14.7 ounces) medium spiced chili
 ¾ cup finely shredded Cheddar Jack cheese, divided
 1 container (5.3 ounces) lime Greek yogurt
 2 tbsp Chopped cilantro plus additional for garnish (optional)
1

Preheat oven to 425°; spray rimmed baking pan with cooking spray. Place potatoes, cut side down, on prepared pan; bake 30 minutes or until tender.

2

Place oven rack 6 inches from source of heat; turn broiler to high. Turn potatoes, cut side up; cool slightly. When cool enough to handle, with a spoon, leaving about a ¼-inch wall, scoop out inside portion of each potato half into large bowl; spray with cooking spray and broil 2 minutes or until edges are golden brown.

3

Stir chili, ¼ cup cheese and ½ teaspoon pepper into potatoes; fill potato skins with inside portion of potatoes and sprinkle with remaining ½ cup cheese. Broil potatoes 2 minutes or until cheese is browned and bubbly and potatoes are heated through.

4

In small bowl, stir yogurt and cilantro. Makes about 2/3 cup.

5

Serve potatoes topped with yogurt mixture garnished with cilantro, if desired.

Chef Tip: Customize this recipe by swapping the sweet potatoes with russet potatoes and trying a different ready-made chili.

Ingredients

 4 medium sweet potatoes, halved lengthwise
 1 can (14.7 ounces) medium spiced chili
 ¾ cup finely shredded Cheddar Jack cheese, divided
 1 container (5.3 ounces) lime Greek yogurt
 2 tbsp Chopped cilantro plus additional for garnish (optional)

Directions

1

Preheat oven to 425°; spray rimmed baking pan with cooking spray. Place potatoes, cut side down, on prepared pan; bake 30 minutes or until tender.

2

Place oven rack 6 inches from source of heat; turn broiler to high. Turn potatoes, cut side up; cool slightly. When cool enough to handle, with a spoon, leaving about a ¼-inch wall, scoop out inside portion of each potato half into large bowl; spray with cooking spray and broil 2 minutes or until edges are golden brown.

3

Stir chili, ¼ cup cheese and ½ teaspoon pepper into potatoes; fill potato skins with inside portion of potatoes and sprinkle with remaining ½ cup cheese. Broil potatoes 2 minutes or until cheese is browned and bubbly and potatoes are heated through.

4

In small bowl, stir yogurt and cilantro. Makes about 2/3 cup.

5

Serve potatoes topped with yogurt mixture garnished with cilantro, if desired.

Twice Baked Sweet Potato Skins
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