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We all like a classic potato in the middle. Why not put a more nutritious spin on the side dish by using sweet potatoes and adding protein-packed black beans?
When topped with creamy avocado and crispy toasted pepitas, each of these potatoes can stand on its own as a main dish, which kids and adults alike will devour.
We opted for Pepper Jack cheese to add some heat, but anyone who isn't a fan of spiciness can swap it out for Monterey Jack or Cheddar. Roast the potato skin before filling it with the sweet potato mixture. It can be roasted to serve as a solid base.
How to do it
- ¼ cup raw pepitas
- 3 tablespoons plus 1 teaspoon.
- olive oil, divided
- 1¼ teaspoons kosher salt
- Freshly ground black pepper
- 4 medium sweet potatoes (approximately 1kg.), Divided in two lengthwise.
- black beans, drained and rinsed
- 150 grs. Jack cheese, grated (about 1½ cups)
- 1 ripe avocado, chopped
Preheat oven to 220 ° C. Toss seeds with 1 teaspoon oil, ¼ teaspoon salt, and several pepper chilies on a rimmed baking sheet. Rub the potatoes with the remaining 3 tablespoons of oil and place upside down on a second rimmed baking sheet. Add a few ground pepper. Transfer both trays to the oven.
Bake the nuggets until golden brown, 5 to 6 minutes. Remove from the oven. Continue baking potatoes until very tender, 22 to 28 minutes longer. Let cool slightly, about 5 minutes, then chop the potato into a large bowl. Return the potato skins to the baking sheet
Increase the oven temperature to broil and place the top rack 6 inches from the heat. Grill the potato skins until crisp, 1 to 2 minutes
Add the black beans, a little ground pepper, 1 cup cheese, and the remaining 1 teaspoon salt to the sweet potato pulp and stir to combine. Divide mixture among skins and top with remaining ½ cup cheese. Return to the oven and broil until the cheese is melted, 2 to 3 minutes. Top with avocado and pepitas.
By Grace Elkus
Original article (in English)