This is a slight variation on the classic game day loaded sweet potato skins. This is one of my original recipes, and a favorite for big games in the fall and winter.



Recipe Summary

15 mins
1 hr 15 mins
10 mins
1 hr 40 mins
6 skins


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 450 degrees F (230 degrees C). Prick sweet potatoes several times with a fork and place onto a baking sheet.

  • Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from oven, leaving oven on. Let potatoes cool 10 minutes.

  • Cut cooled sweet potatoes lengthwise and scoop out the middle until 1/4-inch of potato skin is left.

  • Mix olive oil, hot chili powder, paprika, garlic powder, pepper, and salt together in a small bowl. Brush all sides of sweet potatoes with oil mixture.

  • Bake in the hot oven until crisp, about 15 minutes, turning as necessary.

  • Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer chorizo to a paper towel-lined plate to drain.

  • Mix cheese and green onions together in a small bowl and place mixture into the wells of the sweet potato skins. Sprinkle chorizo bits over tops.

  • Bake in the preheated oven until cheese is melted and golden brown, about 5 minutes. Serve warm with green salsa for dipping.

Cook's Note:

You can substitute farmer's cheese for queso Chihuahua, if desired.

Nutrition Facts

292 calories; protein 13.1g 26% DV; carbohydrates 17g 6% DV; fat 19.2g 30% DV; cholesterol 55mg 18% DV; sodium 492.2mg 20% DV. Full Nutrition

Reviews (1)

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Rating: 4 stars
These skins were quite a surprise. I liked the sweet-heat combination a lot. It s definitely a nice change from regular potato skins. I suggest doubling up on the olive oil spice mixture because it just didn t seem like enough. Thanks for a great recipe! Read More