Cost: $20 and under
Serves: 4
Prep Time: 10-15 min.
Cook Time: 1 hour 20 min.
Difficulty: 1
I purchased 4 sweet potatoes to make stuffed sweet potato skins. I had planned to deep fry them but then decided I did not feel like cleaning up the mess caused by frying. I was not sure what I was going to do with the potatoes but I'd always wondered what a twice baked sweet potatoes would taste like. So I went to work finding out. Zo and I were very pleasantly surprised at just how tasty they are. I think the reason that you do not see them featured on many menus is the fact that sweet potatoes have a very thin skin. So you have to really take your time not to make a mess in lieu of a stuffed potato. Take your time as it is well worth it! Enjoy!
Ingredients:
4 large and round sweet potatoes
4 tsp black truffle oil
kosher salt (to taste)
fresh crack pepper (to taste)
Stuffing mixture
1/4 cup mayonnaise
2 tbsp sirracha
2 1/2 green onions (chopped)
1/3 cup chipotle cheddar (shredded)
1 shallot (diced)
3 tbsp fresh cilantro (chopped)
fresh crack pepper (to taste)
Garnish
1/3 cup chipotle cheddar (shredded)
1/4 cup green onion (chopped)
Rub potatoes with truffle oil and then rub in kosher salt and fresh crack pepper. Cook potatoes in a potato crisper bag in microwave (my microwave has a potato button, I just have to hit it 1 times per potatoes.) Allow to cool. (Alternately if you do not have a potato bag you can bake potatoes in oven at 400 degrees for on hour.)
Preheat the oven to 400 degrees F.
When the potatoes are cool enough to handle, cut a boat into top of potatoes and scoop out pulp leaving 1/4 of potato (be careful, sweet potatoes have a thin skin.)
In a mixing bowl, combine stuffing ingredients with scooped out potato. Mash together until mixed well and then re-stuff potato shells.
Place Stuffed potates on pizza stones or on a cookie sheet and bake for 15-20 minutes, or until heated through.
Remvoe from oven and let sit 4-5 minutes before sprinkling with garnish adn serving. ENjoy!
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