#bake potatoes

Make a Side or Snack You’ve Always Wanted to Try BAKE POTATOES

Another recipe from my favorite Chiefs! Thanks for sharing an everyday wonderful recipe right through my email. Prep 40 MinTotal 1 Hr 20 MinServings 8 Ingredients 2lb Yukon Gold potatoes (6 medium), peeled, thinly sliced5tablespoons butter1 1/2teaspoons finely chopped fresh thyme2cloves garlic, finely chopped3/4teaspoon salt1/4teaspoon pepper6tablespoons grated Parmesan cheese Steps Heat…

The Super Bowl is tomorrow night, and while I'm more of a college ball kinda girl, I'm all for any occasion around which I can make themed dishes and drinks. While thinking of past Super Bowl parties I've hosted, I realized that the dishes have mostly been standard, football game fair. Don't get me wrong, buffalo wings and cheddar stuffed sliders are delicious, but I started thinking about putting a spin on a classic.

What's something that's healthier, still delicious and ties back in with the bar snack classics we all know and love when watching the game? And voila - it hit me. Twice baked potatoes are always delicious, but adding in some Mexican flare and changing it up with sweet potatoes makes for a healthier, more delicious recipe.

Sweet potatoes, though nutritionally similar to their white potato counterparts, are higher in fiber, vitamin A and have a lower glycemic index. Swapping out the regular white potato for a sweet potato, swapping sour cream for Greek yogurt, and adding in veggies and herbs ups the healthy factor in these baked goodies. While they taste totally sinful, in moderation they're actually not too bad for you. Read on below for the details. 

Loaded, Twice Baked Mexi Sweet Potatoes

Makes 1 Loaded Sweet Potato. Enough for 1 as a meal, or 2 as a side dish.

Ingredients

1 Large Sweet Potato

1 Can of Chipotle Peppers

2 Cherry Tomatoes

1 Bunch of Cilantro

1 Bunch of Green Onions

1 Cup of Black Beans

1 Cup of Sweet Corn, or 1 Ear of Fresh Corn

4 Tablespoons of Greek Yogurt

1/2 Cup of White Cheddar, Shredded

Directions

Bake the sweet potato at 350 degrees until it is tender and can be pierced with a fork. Remove from oven and wait until cool to the touch. 

While waiting for the potato to cool, drain and roast corn over high heat in an pan, without oil or butter, until browned on all sides. 

Slice the potato in half and scoop out the flesh into a large mixing bowl. Rough chop one chipotle pepper.

Combine liquid from the canned chipotle peppers, the chopped chipotle pepper, 2 tablespoons of Greek yogurt, half of the cheese, half of the roasted corn, half of the black beans and sweet potato flesh. Mash everything together with a little salt and pepper. 

Refill the potato skins with the mixture and top with reserved corn, black beans and cheese. Bake the potatoes in the oven at 350 until warmed through and cheese is bubbling.