Sweet Potato Skins- Texmex Style

• 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)
• 12 teaspoon kosher salt
• 12 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.

sweet potatoes, extra lean ground beef, taco, kosher salt, chili powder, cheddar cheese, scallions, sour cream, salsa, black olives, tomato

Taken from www.food.com/recipe/sweet-potato-skins-texmex-style-483358 (may not work)