Tex Mex Twice Baked Sweet Potatoes


Tex Mex Twice Baked Sweet Potatoes

Thanks to Submitted by Pamela G. for submitting this amazing recipe in our Most "Aussome" Recipe contest.

Course Appetizer, Main Course, Side Dish, Snack
Cuisine Mexican
Servings 4


  • 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


  1. Preheat oven to 400 degrees.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).

    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.

    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.

    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.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.