Mexican Stuffed Sweet Potato Skins
- The Sleepy Mumsy
- May 20, 2016
- 2 min read
This is a fantastic recipe and so quick to make.
It takes about an hour to cook the potato, which can just be left in the oven to cook itself, it does not need turning over or anything.
The filling takes about 15-20 minutes to make.
I always make sure all the ingredients are ready to throw into the frying pan, so it is really quick and easy to cook.
This recipe is for 2
Ingredients:
1 sweet potato
half can of refried beans
cup of coriander
handful of sweetcorn
handful of spinach
half a red onion
half a red pepper
tablespoon of garlic butter
pinch of salt
pinch of black pepper
teaspoon of smoked paprika
teaspoon of honey
grated cheese
For the Avocado dip
half an avocado
lemon juice to tase
water
Method
1. Pop the sweet potato on a baking tray in a pre heated oven at 180 C for around an hour. Prick the potato with a fork to make sure that it is completely soft.
2. Once soft scoop out the insides and put this to one side as you will add this to make the stuffing.
3. Heat the garlic butter and gently fry the onions, spinach, sweet corn and pepper, add the salt and pepper to taste along with the honey and coriander.
4. Once these are cooked add the refried beans and paprika and rest of the ingredients, add the insides of the potato and cook the mixture together.
5. Once the mixture is cooked fill the potato skins and pop them back in the oven for another 10 minutes.
6. Add some grated cheese on the top and cook until melted. Hey presto the potato is cooked.
For the avocado dip
1. Pop half a sliced avocado without the skin into a blender
2. Add a couple of tablespoons of lemon juice and some water to help it blend.
3. Once the mixture is runny, pop it in the fridge for 10 minutes and this is ready.
This recipe is great for nachos and even garlic bread if you want to pop the mixture on the top and put it in the oven.
Yummy!!!
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