Tex Mex Twice-Baked Sweet Potatoes

Tex Mex Twice-Baked Sweet Potatoes

Pamela G’s recipe won second place in our Most Aussome Recipe Contest! Loaded up with goodness and topped with melted cheddar, this twice-baked potato is a hearty, flavor-packed, veggie-friendly entree.
Course Appetizer, Main Course, Side Dish, Snack
Cuisine American
Author By Pamela G.

Ingredients

  • 2-4 large sweet potatoes about 2 lbs.
  • 2 Tbs. olive oil
  • 1 small onion chopped
  • 1 jalapeno chopped
  • 1 cup red bell pepper chopped
  • 1 cup frozen corn thawed
  • 1 egg beaten
  • 1, 15.5 oz. can black beans drained and rinsed
  • 1, 4.5 oz. can chopped green chilies
  • 1 ½ tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. garlic powder
  • ½ tsp. chili powder
  • ½ tsp. cumin
  • 2 cups grated Old Croc Bacon & Jalapeno Aged Cheddar Cheese
  • 1 cup chopped tomatoes
  • 1 cup grated Old Croc Sharp Cheddar Cheese
  • 1 cup sour cream
  • 1 cup heavy cream
  • ¼ cup chopped cilantro
  • 1 lime cut into wedges

Instructions

  1. Preheat oven to 400 degrees.
  2. Pierce the sweet potatoes all over with a fork and place on a foil lined cookie sheet sprayed with non-stick spray. Bake for 45 minutes to 1 hour until tender when a knife is inserted (cook time will vary depending on the size of your potatoes).
  3. Remove from oven and let cool until you can easily handle, about 20-30 minutes. Scoop out the flesh, careful to leave about ¼” of potato inside the shell so the skins hold their shape. Place the skins back in the 400-degree oven to firm up while you prepare the rest of the ingredients, about 8-10 minutes.
  4. Heat oil in large skillet over medium heat. Sauté the onions, jalapeno, and red bell pepper until soft and fragrant. Combine with the scooped out sweet potato in a large bowl. Add the corn, egg, beans, chilies, 1 tsp. of the salt and all of the other spices to the bowl and mix well. Add the 2 cups of the Bacon & Jalapeno Cheese and mix to combine.
  5. Remove the skins from the oven and stuff each generously with the filling. Top evenly with the tomatoes and the grated Sharp Cheddar Cheese. Bake for 20-30 minutes until cheese is melted and lightly browned.
  6. To make the crema, combine the sour cream, heavy cream, and remaining ½ tsp. salt in a small bowl and whisk until smooth. Serve the potatoes garnished with cilantro and crema with lime wedges on the side for squeezing.