Although it is 60 degrees in Boulder during the day these days, the season of root vegetables and winter food has begun. This is my first attempt at making stuffed potato skins and I was pretty pleased with the result. They’re wholesome, subtley sweet and little smokey from the chipotle salsa. Perfect for a cool (warm?) Autumn evening.
4 medium sweet potatoes
1 medium size yellow onion, chopped
2 tablespoon canola oil
1 teaspoon cumin
1 teaspoon chile powder
1/2 teaspoon paprika
1/2 cup frozen carrot/pea mix
1/2 cup frozen corn kernels
1 15 ounce can black beans, drained
1 15 ounce can kidney beans, drained
1-3 tablespoons chipotle salsa, depending on how spicy you like your food.
salt and pepper to taste
Shredded cheddar cheese, any kind. I used Cabot, Seriously Sharp.
1. Preheat the oven to 400°F. When hot, place sweet potatoes inside and bake until easily pierced with a knife.
2. Heat pot at medium heat. Add oil, and when the oil starts to ripple, add onion. Sauté until translucent and fragrant.
3. Add cumin, chile powder and paprika to onions. Allow oil to cook spices for a few minutes, until they start to smell. Add the remaining ingredients and let simmer on low heat. Salt and pepper to taste.
4. Cut cooked sweet potatoes in half and scoop the flesh from the half, being careful to leave the skin whole. Chop up the flesh of two of the sweet potatoes into bite sized pieces and add it to the bean mixture.
5. Scoop bean mixture into sweet potato skins, trying to divide the mixture as evenly as possbile between the skins. Cover with shredded cheese and more salsa and place in the oven. When the cheese has melted, take them out of the oven and top with desired toppings, sour cream, cilantro, guacamole.
Notes: These can be made vegan by omitting the cheese and using an animal free product for topping.
Use the leftover sweet potato insides for oatmeal the next morning. I chopped up half of one and added it to mine this morning and it was tasty!