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.
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
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Preheat oven to 400 degrees.
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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).
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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.
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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.
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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.
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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.