Loaded Mexican Sweet Potatoes

4 steps

Prep:15minCook:50min

Updated at: Thu, 17 Aug 2023 08:47:43 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories416.9 kcal (21%)

Total Fat19.3 g (28%)

Carbs39.3 g (15%)

Sugars6.5 g (7%)

Protein19.9 g (40%)

Sodium714.7 mg (36%)

Fiber8.7 g (31%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4sweet potatoes

small, unpeeled and lightly pricked all over

8 ouncescheddar cheese

shredded

2 tablespoonschipotle chile in adobo

white parts minced and green parts sliced thin

Instructions

Step 1

Heat oven to 425 degrees. Microwave potatoes on a large plate, flipping every 3 minutes, until paring knife slides easily through flesh, 9 to 12 minutes. Let potatoes cool for 5 minutes.

Step 2

Halve each potato lengthwise. Scoop flesh from each half into a medium bowl, leaving a little flesh behind. Place shells cut-side up on a wire rack set in a rimmed baking sheet and bake until dry and slightly crispy, about 10 minutes.

Step 3

Meanwhile, mash reserved potatoes with 3/4 cup cheddar and chipotle until combined. Season to taste.

Step 4

Toss beans with 1 tablespoon olive oil and scallion whites, then divide evenly among parbaked shells. Top with mashed potato mixture and sprinkle with remaining cheddar. Return filled potatoes to rack in baking sheet and bake until warmed through, about 20 minutes. Sprinkle with remaining scallions and serve.