I found this idea for a stuffed sweet potato on Pinterest but instead of using it I decided to stuff my potatoes with Texas caviar (recipe below has been modified for stuffed potatoes) leftover from New Year’s Day. The original recipe for the Mexican Sweet Potatoes is here. I baked the sweet potatoes at 325 degrees for about 30 minutes, flipped them over and baked them for another 20 minutes. I let them cool for about 5 minutes, cut them in half and then used a butter knife and a spoon to remove the insides. I mixed the insides with the leftover Texas caviar (about 4 tablespoons for two halves) and two tablespoons of fat free sour cream in a bowl. Then I filled the potato halves with the mixture and topped it with some grated pepper jack cheese. To melt the cheese I just place the potatoes in the microwave for about 30 seconds. Next time I may just add the cheese in with the mixture. Mine weren’t pretty but they tasted good. This stuffed potato was great with green beans and a steak.
SWEET POTATO FILLING (serving 4 potatoes/8 halves)
1/2 can black beans (drained)
1/2 can black-eyed peas (drained)
1/2 can whole kernel corn (drained)
1/2 can Rotel (drained)
7 ounces salsa (I used Xochitl Stone Ground Salsa)
1/4 bunch chopped cilantro
1 tablespoon canola oil (I used vegetable oil)
1 tablespoon lime juice
Mix together all ingredients and allow to sit overnight in the refrigerator.
You could just make the original Texas Caviar recipe found here and then you have dip and potato filling.
PREPARING THE POTATOES
8 tablespoons grated pepper jack cheese
8 tablespoons sour cream
Bake sweet potatoes at 325 degrees for about 30 minutes. Flip them over and baked them for another 20 minutes. I let them cool for about 5 minutes, cut them in half and then use a butter knife and a spoon to remove the insides. After removing filling from potatoes, add sour cream, cheese, and potato filling mixture and mix together in a bowl.