I am not ashamed to say that I spent my college years working as a cocktail waitress at a pub. While most of the other kids were going to frat parties and living the college dream, I was sloshing around a tray full of beers and serving up some pretty filthy pub food.
I ate plenty of that food too. Potato Skins were one of my favorite menu options. The thought of them now makes me cringe just a little, but at the time they were gold. To prepare them, the frozen potatoes were thrown in the fryer to crisp up and then loaded with cheese and bacon. Of course they were sent out topped with a sprinkle of parsley and green onions to give the illusion of freshness. Served with a side sour cream and an extra couple of pounds on the hips. No regrets here though. That pub food got me through some pretty long nights.
Whenever I am feeling nostalgic, and want some potato skins I make this version at home with sweet potatoes. They are made fresh, and loaded with colorful veggies. It takes some serious willpower on my part to not eat all of the filling before the yams are stuffed.
Do I even need to tell you that they are way more nourishing than those frozen fried ones of days past. I also whipped up a spicy chipotle and Greek yogurt sauce for dipping pleasure. And did I say they were cheesy and delicious? Yeah, there’s that too.
Southwest Sweet Potato Skins with Chipotle Yogurt Dipping Sauce-makes 8 potato skins
- 4 small yams
- 1 ear of corn, removed from cob
- 1 can black beans, drained and rinsed
- 1/2 fresh jalepeno, seeded and diced
- 1/2 cup cilantro, chopped
- 2 green onions, thinly sliced
- 1/2 red bell pepper, diced
- 1 clove garlic, minced
- 1 tsp ground cumin
- 1 chipotle chili in adobo
- 1/2 cup greek yogurt (I used 2%)
- 1/2 cup freshly grated colby jack
First, preheat oven to 350°. Pop the yams in the oven and let them bake for about 1 hour until they are soft to the touch. Spread the corn out on a baking sheet and let it go in the oven with the yams to toast for 15 minutes.
Set aside a little of the green onion, cilantro, and jalapeno to throw on top as a garnish. To make the filling mix the cooked corn, black beans, jalapeno, cilantro, bell pepper, green onion, garlic, and cumin in a large bowl.
To make the chipotle yogurt dipping sauce, add your chipotle pepper and Greek yogurt to a blender or food processor and let it process until smooth.
When the yams are soft and slightly cool, cut them in half and scoop out about half of the flesh (save this for another use, I know you can come up with one). Divide the filling evenly, spooning it into each sweet potato until full. Top with a sprinkle of cheese. Bake in the oven for 10 minutes to heat through and melt the cheese.
There you have it. Potato Skins that will make you glow. Now go out and make today great since it will only happen once!
4 thoughts on “Southwest Sweet Potato Skins with Chipotle Yogurt Dipping Sauce”
Mmmm I love sweet potatoes, but hate white potatoes! So many options!!
I agree! They are so versatile and much tastier than your basic potato!
Yumm! These look absolutely delicious I’ll haveee to try these- sweet potatoes are my favorite. I even made a hummus out of them haha! http://feedmecolor.wordpress.com/2014/03/05/sweet-potato-hummus/
Sweet potatoes and chickpeas sound like a match made in heaven! I will have to give the hummus a try.