- Servings: 8
|1 cup||Sour Cream|
|2 Tbsp||Brown Sugar|
|4||Medium Sweet Potatoes|
|2 Tbsp||Olive Oil|
|1 Tbsp||Taco Seasoning Mix|
|1 Tbsp||Chili Powder|
|1||Pinch Salt & Freshly Ground Black Pepper|
|8 oz||Monterey Jack Cheese|
In small bowl, combine all ingredients and mix well. Cover and refrigerate 2 hours to blend flavors.
Preheat oven to 400 degrees. Scrub potatoes and prick each several times with a fork. Rub each potato with olive oil then sprinkle with salt and pepper. Place on a baking sheet and roast in oven for 30-45 minutes until fully cooked, and slightly firm, then cool. In a small bowl, mix taco seasoning, chili powder, salt and pepper. Cut potatoes in half lengthwise and scoop out pulp into a mixing bowl, leaving a thin layer of flesh intact on each half. Be sure not to pierce skin of potatoes. Brush cavities of sweet potato skins with olive oil, then season with taco seasoning mixture. Heat oven to broil.
Broil seasoned skins for 5-10 minutes, until crisp, being careful not to burn. Top each sweet potato skin with 1 ounce Monterey Jack cheese. Return to broiler for a few minutes to allow cheese to soften and become hot. Remove from oven top with a dollop of sour cream mix and serve.