Nacho Sweet Potato Skins Recipes

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SWEET POTATO SKINS



Sweet Potato Skins image

We love the combo of sweet potato and spicy salsa verde in this healthy version of an appetizer classic. Mash up the leftover scooped-out sweet potatoes and add them to a cheese quesadilla or regular twice-baked potatoes for a marbled effect.

Provided by Food Network Kitchen

Categories     appetizer

Time 3h

Yield 8 servings (3 pieces per person)

Number Of Ingredients 8

6 medium sweet potatoes (about 2 1/2 pounds)
3 tablespoon extra-virgin olive oil
1 cup shredded part-skim mozzarella
2 tablespoons grated Parmesan
2 scallions, thinly sliced
1/2 cup salsa verde
1/2 avocado, pitted and cut into small pieces
1 cup black bean chips, crushed

Steps:

  • Position an oven rack in the top of the oven, and preheat to 350 degrees F. Put the sweet potatoes on a rimmed baking sheet, and bake until fork-tender, 40 to 50 minutes. Let cool completely. (The potatoes can be baked, cooled and refrigerated a day ahead.) Split each in half lengthwise, and scoop out most of the flesh, leaving about a 1/4-inch border all around. (Save the scooped-out flesh for making mashed sweet potatoes later.)
  • Preheat the oven to 400 degrees F. Put a rack on a rimmed baking sheet. Arrange the potato skins skin-side up on the rack, and brush with 2 tablespoons of the oil. Bake until the skins are slightly browned, 20 to 30 minutes. Let cool completely, then cut each in half crosswise.
  • Arrange the pieces skin-side down on the rack, and sprinkle each with mozzarella, Parmesan and scallions. Bake until the mozzarella melts, 8 to 10 minutes. Remove the potato skins from the oven, and drizzle with the remaining tablespoon of oil. Top each with some salsa verde and avocado. Sprinkle with crushed chips.

SWEET POTATO NACHOS



Sweet potato nachos image

Everyone will love these easy veggie nachos. They're full of calcium and fibre and contain 3 of your 5-a-day, so make a great better-for-you film night snack

Provided by Cassie Best

Categories     Dinner, Main course, Supper

Time 50m

Number Of Ingredients 9

3 small sweet potatoes (about 600g)
1 tbsp rapeseed oil
400g can black beans , drained
100g tomato salsa
40g cheddar , grated
1 avocado
1 lime , juiced
small bunch coriander , leaves picked and roughly chopped
½ red onion , finely chopped

Steps:

  • Pierce the potatoes a few times and microwave for 10 mins or bake at 180C/160C fan/gas 4 for 40 mins.
  • Heat (or increase) oven to 200C/180C fan/gas 6. Halve each potato and scoop out roughly half the flesh to save for another meal (you can mash and freeze it). Cut the potato skins in half lengthways, then season and rub with the oil. Line a roasting tin with baking parchment, arrange the potato skins in a single layer and bake for 15 mins until starting to crisp.
  • Scatter over the beans, salsa and cheese and return to the oven for 10-15 mins until the cheese is bubbling. Chop the avocado and toss in the lime juice. Top the potato skins with the avocado mix, coriander and red onion.

Nutrition Facts : Calories 691 calories, Fat 30 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 36 grams sugar, Fiber 21 grams fiber, Protein 16 grams protein, Sodium 1.5 milligram of sodium

LOADED SWEET POTATO NACHOS RECIPE BY TASTY



Loaded Sweet Potato Nachos Recipe by Tasty image

Here's what you need: sweet potatoes, olive oil, salt, pepper, paprika, garlic powder, skinless chicken breast, black beans, jalapeño pepper, low-fat cheese, avocado, pico de gallo, green onion

Provided by Crystal Hatch

Categories     Appetizers

Yield 2 servings

Number Of Ingredients 13

2 sweet potatoes, small
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 skinless chicken breast
2 cups black beans
1 jalapeño pepper, optional
½ cup low-fat cheese
½ avocado
pico de gallo, optional
green onion, for garnish

Steps:

  • Preheat oven to 400˚F (200˚C).
  • Evenly slice sweet potatoes into rounds.
  • In a medium-sized bowl, toss rounds with 1 tablespoon of olive oil, garlic powder, paprika, salt, and pepper until well-coated.
  • Lay rounds flat on a parchment-lined baking sheet and set aside.
  • On a second parchment-lined baking sheet, season chicken breast with olive oil, salt, and pepper, to taste. Wrap the parchment around the chicken, folding at the edges.
  • Bake the sweet potatoes and the chicken in the oven for 20 minutes or until the chicken is cooked through and juices run clear.
  • Allow both to cool. Then, shred the chicken using two forks.
  • Line the bottom of a medium-sized skillet with the sweet potato rounds. Top with shredded chicken, black beans, jalapeño if desired, and cheese. Broil for 5-10 minutes or until toppings are heated through and cheese is melted.
  • Garnish with avocado, pico de gallo, and green onion, if desired. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 741 calories, Carbohydrate 90 grams, Fat 23 grams, Fiber 22 grams, Protein 47 grams, Sugar 18 grams

NACHO POTATO SKINS



Nacho Potato Skins image

Make and share this Nacho Potato Skins recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 1h15m

Yield 24 serving(s)

Number Of Ingredients 16

6 medium potatoes, such as russet (2 lbs)
cooking oil
shortening
butter or margarine
1/4 cup butter or 1/4 cup margarine, melted
1/4 teaspoon seasoning salt
ground red pepper
4 ounces cheddar cheese or 4 ounces monterey jack pepper cheese, shredded
sour cream
salsa
guacamole
chopped tomato
chopped sliced, sliced sweet pepper
chopped sliced, sliced green onion
chopped sliced, sliced pitted ripe olives
chopped sliced, sliced fresh cilantro

Steps:

  • Heat oven to 425 degrees.
  • Scrub potatoes, pat dry, rub with cooking oil, shortening, butter or margarine, prick potatoes with a fork.
  • Bake for 40 to 60 minutes or till tender.
  • (or microwave on high for 15 to 20 minutes till tender) Cut potatoes lengthwise into quarters.
  • Scoop out the pulp, leaving 1/4 inch thick shells.
  • Reserve the pulp for mashed potatoes or another use.
  • Brush both sides of the potato pieces with the 1/4 cup butter or margarine.
  • Sprinkle the insides with seasoned salt and ground red pepper.
  • Place potato pieces, skin sides up, on the unheated rack of a broiler pan.
  • Broil 3 to 4 inches from heat for 3 minutes.
  • Turn potato pieces skin side down.
  • Sprinkle with shredded cheese.
  • Broil 2 minutes more.
  • Arrange the potato pieces on a heated serving platter.
  • Serve with desired toppers.
  • To make ahead, bake, scoop, and season the potatoes, place in a covered container and regrigerate up to 2 days.

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