Cheesy Bacon Sweet Potato Skins

Cheesy Bacon Sweet Potato Skins

These sweet potato skins, stuffed with creamy sweet potato mash and cheese and bacon, were originally created as a hooray-it's-Friday, game-day, movie-watching snack, but I'll let you in on a secret: the leftovers make a damn delicious breakfast when reheated. But maybe that's just me. Either way, they DO make a fantastic over-the-top snack/appetizer/appetizer that you're calling dinner. 

It starts with sweet potatoes (bake 'em up!). The soft, sweet flesh gets mashed with sour cream, which makes them ULTRA creamy and flavorful.

Cheesy Bacon Sweet Potato Skins
Cheesy Bacon Sweet Potato Skins

Toppings is where these sweet potato skins get their name -- and where it gets really delicious. First -- shredded Monterey Jack. Then, bacon pieces. I used Tender Belly Habanero Bacon which was SO good because it's just the right balance of sweet and spicy, but your favorite bacon will be perfect, no matter what it is. The potatoes go in the oven like that, just until the cheesy is extra gooey, and then get topped with fresh green onions (need a little bit of green in all of that orange! 😉), a dollop of fresh sour cream, a few slices of jalapeño (for extra zip!), and a dash of smoked paprika (which also adds nice color and flavor).

All that's left to do is eat! 

Cheesy Bacon Sweet Potato Skins

Cheesy Bacon Sweet Potato Skins

Published January 22, 2019 by
   Print This Recipe

Serves: 12   |    Active Time: 1 hour



Ingredients:

  • 6 sweet potatoes
  • 1/3 cup sour cream, plus more for topping
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1-1/2 cup shredded Monterey Jack cheese
  • 4 strips bacon, cooked and chopped into small pieces
  • 1/4 cup sliced green onions
  • Several dashes of paprika, for garnish
  • Optional: 1 jalapeño, sliced for garnish

  • Directions:

    1. Preheat oven to 400°F. Prick each sweet potato with a fork, and bake for 45-50 minutes, until sweet potatoes are soft all the way through. Allow sweet potatoes to cook 10-15 minutes, or until they are cool enough for you to handle.
    2. Slice each sweet potato in half. Use a spoon to scoop the flesh out of each potato half and into a bowl without breaking the skin of the potato (tip: leave about 1/4 inch of flesh attached to the skin, it helps keep everything together!).
    3. Mash sweet potato flesh with 1/3 cup sour cream, salt, and pepper until everything is incorporated (a few lumps are OK).
    4. Scoop mashed sweet potato into potato skins. Top with cheese and bacon bits. Place back in oven for 5-10 minutes until cheese is melted and just starting to bubble. Remove from oven, and top with green onions, a dollop of sour cream, a sprinkle of paprika, and if using, a slice or two of fresh jalapeño.
    5. Serve hot.
    Reheating leftovers: Leftovers can be reheated in a microwave (1-2 minutes, depending on microwave), toaster oven or oven (350° for 10-15 minutes, until warmed through)

    Comment

    Chipotle BBQ Wings with Avocado Cream

    Chipotle BBQ Wings with Avocado Cream

    It's rare I find myself cooking a "typical" American dish like wings. For some reason all of those typical dishes fall outside of my arsenal of recipe skills. Take mac and cheese--I have never, not even when I was at my height of pasta eating- made mac and cheese from scratch. (Saying that out load makes me want to make some, just for the hell of it). I do cook burgers occasionally, but there is always some twist, like Bacon Chipotle Burgers with Honeyed Jalapeños

    Chipotle BBQ Wings with Avocado Cream
    Chipotle BBQ Wings with Avocado Cream

    Making a stir fry, taco bowl, or curry feels more intuitive to me, but when the Super Bowl rolls around I feel this need to make something more classic. It is, after all, pretty much the only day of the year that I tune in to one of pop culture's most iconic events. Still... I can't help but flex some creative muscle and make an avocado cream sauce on the side, but since these wings themselves are sauced in a sticky and sweet chipotle barbeque sauce, it feels miles away from anything ethnic.  

    Even though this recipe sits outside of my typical comfort zone, I'm crazy for it. And who wouldn't be? These wings are the type of wings that require plenty of napkins because their sticky sauce is destined to cover your fingers. I learned quickly that quadrupling the recipe would be wise: a dozen wings is never enough (for two, or for a group). 

    Chipotle BBQ Wings with Avocado Cream
    Chipotle BBQ Wings with Avocado Cream

    Chipotle BBQ Wings with Avocado Cream

    Paleo, Primal, Gluten-Free, Grain-Free    |       |    Print This Recipe

    Chipotle gives the BBQ for these wings a bit of a kick, while avocado cream cools it down.

    Yields: 12   |    Total Active Time:



    Ingredients:

    • 1 cup barbeque sauce (I used Stubb's Smokey Mesquite Bar-B-Q Sauce)
    • 1/4 cup coconut oil, melted
    • 1/3 cup chipotles in adobo (canned)
    • 1/4 teaspoon cayenne
    • A dozen chicken wings
    • 1/4 teaspoon salt

    • For the Avocado Cream Sauce:
    • 1 avocado
    • 1/4 cup milk of choice
    • 1/2 cup cilantro leaves (loose, not packed)
    • Juice of 1 lime

    Directions:

    1. Prep the wings: use a paper towel to remove any excess moisture from wings, and place in a bowl.
    2. Make the sauce: combine barbeque sauce, coconut oil, chipotles in adobo, cayenne (if you like things really spicy, you can add more cayenne), and salt in a blender and puree until smooth. Pour half of the sauce over the wings, and allow to marinate for 8-24 hours, in the fridge, covered.
    3. When ready to cook, preheat oven to 450°F. Remove wings from bowl and discard extra sauce. Place a wire cooling wrack on top of a baking sheet, and place wings on wire wrack, with about 1 inch between each wing. Place in oven and bake for 25-35 minutes, until internal wing temperature reaches 165°F and skin is crispy on the outside.
    4. Using tongs, place wings in a mixing bowl. Pour about 1/4 cup of sauce over top, and toss to coat. Add more sauce as desired.
    5. To make avocado cream sauce: Combine all ingredients in a blender and puree until smooth.
    6. Serve wings on a platter along side bowl of cream sauce. Optional: garnish with cilantro and lime wedges.

    Comment

    Fully Loaded Guacamole

    Fully Loaded Guacamole

    A few months ago I took a trip to Chicago. I'm usually a mountain girl, but there is one good thing about big cities: the food! We managed to eat at lot of good food over the course of two days, but the stand-out meal of the trip was happy hour at Xoco. Sort of like the little sister restaurant of Rick Bayless's Frontera Grill, Xoco is a quick serve hot spot that serves contemporary Mexican dishes. 

    About 20% of the menu is dedicated to chocolate so of course I felt at home! 😉Actually, I didn't try any of the chocolatey items, though I would if I went back. Instead, I got the Ginger Pear Mezcal Margarita 😍and a bowl of "Fully Dressed" Guacamole. 

    Fully Loaded Guacamole

    That trip was over 2 months ago and I'm still thinking about it, so clearly, it was a game changer. I came home, and started loading up my guac with all sorts of treats, inspired by that meal.

    So what all goes in this bowl? Well, guac. But don't stop there! Pile on fresh tomatoes, cilantro, toasted pepitas, crispy bacon, basically WHATEVER YOU WANT. Cheese fan? Don't hold back, add that too. 

    Some other ideas for toppings: roasted corn, black beans, fresh pineapple, pork rinds (they did those at Xoco and it was delish), roasted red pepper, fresh jalapeño, minced red onion….. the list literally could go on and on and on.

    This weekend, when you're sitting there thinking, What should I bring to the neighbor's Super Bowl watching party? You'll have your answer. Just grab some avocados, break out the bag of chips, and let your creativity go wild. Make a big BIG bowl of this fully loaded guacamole. 

    Fully Loaded Guacamole
    Fully Loaded Guacamole

    Paleo? There are still so many ways to enjoy guac: plantain chips, pork rinds, cucumber slices, and carrot sticks, toastones, burrito bowls, oh my!

    Fully Loaded Guacamole

    Published February 2, 2016 by
       Print This Recipe

    Yield: 4   |    Active Time: 20 minutes



    Ingredients:

    For the guacamole:
  • 2 ripe avocados
  • 1 garlic clove, minced
  • 2-3 tablespoons minced red onion, minced
  • 1/2 jalapeño, minced
  • 1/4 cup minced cilantro
  • 1 tablespoon lime juice, based on preferences
  • 1/4 teaspoon ground cumin
  • Dash of cayenne (skip this if you don’t like spicy food)
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper

  • Toppings:
  • 1 tomato, diced small
  • 2 tablespoons minced cilantro
  • 2 slices bacon, fully cooked and chopped into pieces
  • 2 tablespoons toasted pumpkin seeds (pepitas)
  • Additional ideas: roasted corn, black beans, jalapeño, queso fresca, roasted red pepper, lime wedges, diced pineapple or apple, minced red onion
  • To serve: tortilla chips, plantain chips, veggie sticks

  • Directions:

    1. Combine ingredients for guacamole in a mixing bowl and mash with a fork to combine. Adjust seasonings to taste. Scoop into serving bowl.
    2. Top with toppings of choice, including tomato, bacon crumbles, cilantro, pepitas, roasted corn, black beans, etc.
    3. Garnish with lime wedges and serve with chips or veggie sticks.

    2 Comments