NACHO SWEET POTATO SKINS

Nacho Sweet Potato Skins image

Provided by Food Network Kitchen

Time 1h30m

Yield 16 potato skins

Number Of Ingredients 11

4 medium-large sweet potatoes
4 tablespoons unsalted butter, melted
Kosher salt and freshly ground pepper
1 teaspoon extra-virgin olive oil
1 link fresh chorizo (3 to 4 ounces), casing removed
1/2 cup canned refried beans, gently warmed
1 cup shredded pepper Jack cheese (about 4 ounces)
3 tablespoons sliced black olives
2 scallions, thinly sliced
1/4 cup sour cream
Pico de gallo, chopped fresh cilantro, sliced radishes, diced avocado and chipotle hot sauce, for topping

Steps:

Preheat the oven to 425˚ F. Bake the potatoes and prepare the skins as directed.
Meanwhile, make the chorizo topping: Heat the olive oil in a small nonstick skillet over medium heat. Add the chorizo and cook, breaking up the meat with a wooden spoon, until browned and cooked through, 5 to 7 minutes. Remove to a paper towel-lined plate to drain.
Assemble the potato skins: Brush the skins on both sides with the melted butter and season with salt and pepper. Arrange skin-side up on the baking sheet. Bake until crisp, 10 to 15 minutes. Flip the potato skins and top with a thin layer of the beans, then the cheese, chorizo, olives and scallions. Bake until the cheese is melted, about 5 more minutes. Thin the sour cream with 1 to 2 tablespoons water and drizzle on top, then top with pico de gallo, cilantro, radishes, avocado and hot sauce.