Sweet Potato Skins- Texmex Style Recipe

Name: Sweet Potato Skins- Texmex Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small sweet potatoes, baked; 14 lb extra lean ground beef; 0.25 (1 1/4 ounce) envelope taco seasoning mix (I use Mucho Gusto Taco Seasoning Mix instead of store bought); ½ teaspoon kosher salt; ½ teaspoon chili powder; 2 ounces shredded sharp cheddar cheese (use more if you like) or 2 ounces shredded monterey jack pepper cheese; 2 scallions, chopped; sour cream, to garnish; salsa, to garnish; sliced jalapeno, to garnish; black olives, sliced to garnish; chopped tomato, to garnish

Servings: persons

2 small sweet potatoes, baked
14 lb extra lean ground beef
0.25 (1 1/4 ounce) envelope taco seasoning mix (I use Mucho Gusto Taco Seasoning Mix instead of store bought)
½ teaspoon kosher salt
½ teaspoon chili powder
2 ounces shredded sharp cheddar cheese (use more if you like) or 2 ounces shredded monterey jack pepper cheese
2 scallions, chopped
sour cream, to garnish
salsa, to garnish
sliced jalapeno, to garnish
black olives, sliced to garnish
chopped tomato, to garnish

1
Bake the sweet potatoes at 400F for 40 minutes, or until done.
2
Set aside until cool enough to handle.
3
In a small skillet, brown the ground beef.
4
Skim off any accumulated fat, and add taco seasoning, plus any liquid called for in the recipe.
5
Simmer gently until liquid is almost gone.
6
It's very important to skim as much fat as possible, to avoid a slimy texture.
7
Set the oven for broil, and allow to preheat as you complete the assembly.
8
Once the potatoes are cool, slice in half lengthwise, and scoop out most of the potato inside.
9
Leave 1/8 to 1/4 inch of flesh, so that the skins don't fall apart when you pick them up.
10
Place the potato shells on a baking sheet covered with foil, or sprayed with cooking spray so they don't stick.
11
Sprinkle the potato shells with salt and chili powder.
12
The amounts I've given are estimates, use more or less according to your taste.
13
Top each shell with taco meat, green onion, and cheese.
14
Broil until the cheese is melted, and the skins are heated through, about 5-8 minutes.
15
Serve immediately with the garnishes of your choice.

4115

kcal

Calories

322

Fat

Carbs

274

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 small sweet potatoes, baked, 14 lb extra lean ground beef, 0.25 (1 1/4 ounce) envelope taco seasoning mix (I use Mucho Gusto Taco Seasoning Mix instead of store bought), ½ teaspoon kosher salt, and more.

Yes, Sweet Potato Skins- Texmex Style falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet Potato Skins- Texmex Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions