Are you a DIE HARD football fan? Are you rooting for the defending champs, the Seahawks, this weekend? Don't care about football at all? Ha - yeah, me neither.
It's not that I don't care about football. I just lose interest when the one team I do care a little about is done. For those of us in Minnesota, that happened at the end of the regular season. Here's to better draft picks, right?
The one thing we ALL rally around during football parties is the food table, packed with appetizers. I'm always looking for great appetizer ideas, and this potato skins recipe is just awesome!
I try to eat mostly Paleo which means I eat a lot of sweet potatoes. My husband loves potato skins so I thought I'd try to create something new that I wouldn't feel so guilty eating. Don't be fooled. These aren't strictly Paleo. But I do feel a little better snacking on them knowing they're closer to Paleo than some I've made in the past.
If you want the condensed ingredient list with the recipe, just scroll down. If you want me to walk you through how to make the recipe, read on!
I started with four extra-large sweet potatoes. These were SERIOUSLY monstrous sweet potatoes. Together they weighed about six pounds. You can use five to six smaller sweet potatoes if you'd like.
Prick them with a fork and bake at 400° for 60-90 minutes or until they're tender. These were so big, I actually sliced them in half after 60 minutes and baked them, face down, for another 30 minutes.
While your potatoes are baking, you can make the chicken mixture. Combine 2 cups of cooked, shredded chicken, ¾ cup Corn, Black Bean Salsa, 1 tsp. Fiesta Party Dip Mix™ and 1 cup of chopped bell pepper. I used ½ cup each of green and red pepper. You can keep that mixture in the fridge until the potatoes are done baking.
When they're baked through, slice the potatoes in half lengthwise and remove any rough inedible ends like I've done here.
Next, scoop out the insides, leaving a thin layer of potato attached to the skin. Set the baked sweet potato insides aside.
Slice each potato half into sections, about 3 inches each.
Rub both the top and bottom of each section with melted coconut oil or olive oil. Place on a baking sheet lined with parchment paper.
Next, spoon a bit of the chicken mixture onto each of the skins. I used a little less than ¼ cup on each, use less for smaller skins, more for larger skins.
Bake at 400° for about 12-15 minutes. This will heat them through and crisp the edges.
Remove them from the oven and top each with cheese and a few sliced green onions (optional). Pop them in the oven for another 5 minutes or until the cheese is melted.