| Level: | Easy |
| Total: | 1 hr 55 min |
| Active: | 30 min |
| Yield: | 8 skins |
Ingredients
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
- One 16.5-ounce can baked beans with bourbon and brown sugar, such as Bush’s Best Bourbon and Brown Sugar Grillin’ Beans
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 2 scallions (white and pale green parts), sliced, dark green tops sliced and reserved for garnish
- 1 jalapeno, seeds and ribs removed, diced
- 1/2 cup sour cream
- Juice of 2 limes
- 1 avocado, diced
- One 10-ounce tube Mexican chorizo
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Roast the sweet potatoes on the prepared baking sheet until soft when pierced with a fork, about 1 hour. Let cool for 15 minutes.
- Slice each potato lengthwise and scoop out the flesh into a bowl. Brush the empty potato skins with the olive oil and season with salt and pepper. Return the skins to the baking sheet and bake until crispy, about 15 minutes.
- Meanwhile, mix the sweet potato flesh with the beans, cumin, chile powder, scallions and jalapenos. Season with salt and pepper.
- Remove the skins from the oven and fill each with some of the bean mixture. Fit a baking sheet with a wire rack, transfer the filled potato skins to the rack and bake for another 20 minutes.
- Meanwhile, in a food processor, blend together the sour cream, lime juice and avocado until smooth. Season with salt and pepper. Set aside.
- Heat a medium skillet over medium-high heat. Add the chorizo and cook, stirring to break up the meat, until brown and crispy, 8 to 10 minutes. Drain off the fat.
- Top the potato skins with warm, crispy chorizo, avocado drizzle and sliced scallion tops.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 310 |
| Total Fat | 15 g |
| Saturated Fat | 5 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 7 g |
| Cholesterol | 26 mg |
| Sodium | 350 mg |
Reviews
Simply great!
I would only give this recipe 3 stars, based on the reviews of 7 family members. two didn’t care for them unfortunately, so based on the amount of work that goes into it, it’s not worth it.
Excellent! Easy to make. Reheats well. I love the crispy potato skin. It hits on all counts…creamy, spicy, sweet, salty, crunchy…very satisfying. It’s a keeper.
I loved this recipe! I was cooking a dinner for 15 people so I tweaked the recipe. Instead of putting the filling into skins, I made as a casserole. I followed the recipe exactly. Great flavor. Everyone loved it! I would made it again.
These were great! Different, but it really works. The chorizo makes the dish. My husband loved them. We’re looking forward to left overs.
I disagree, respectfully, with the lower ratings for this dish. Our family of cooks made this out of curiosity and we were pleasantly surprised at how tasty it was. The flavor profile reminds me of a good Texas-style barbecue with a nod to Mexico for good measure. We did adjust the seasoning by adding salt, onion powder, liquid smoke (about a tsp.), and a bit more chili powder than it called for. All the seasonings are good; they just needed to be kicked up a notch. As I am vegetarian, we went with a soy chorizo (quite tasty!), but I’m sure the meaty variety would be perfect for meat eaters. I will definitely make this recipe again.
It didn’t taste bad, BUT it took forever to make. An hour to cook the potato in the oven, 15 minutes after you scoop out the guts and back to the oven, refill with beans and cook another 20 minutes in the oven – then you had to make toppings. We were SO disappointed in the final results. Definitely not worth the time, money and effort we spent to create this dish. It was OK to eat, but we won’t do it again, simply because it took forever to make and it wasn’t that wonderful. Sorry….
My hubby and I thought these were fabulous!! Made them shortly after seeing them on The Kitchen…excellent reheated in convection oven. Going for the 2nd round tonight, as sweet potatoes are in oven. Great with crab cakes, remoulade, and a side of cucumbers w/Italian dressing. Thanks Jeff for a great recipe!
OMG, this is the second time I have made this. I don’t think Jeff realized that if you make this dish and offer the sour cream and chorizo on the side, It is a delicious, original and VEGAN dish. I said VEGAN. The bourbon beans have no meat products. It belongs on holiday tables when trying to please everyone. Love, love love it. Thanks Jeff
Made for Super Bowl today. OMG these are absolutely incredible. My husband posted on FB he loved them so much. Definitely will be making again. Did I already say yum???