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Mexican Cheddar Stuffed Sweet Potato Skins

August 30, 2021
by
Juicy shredded chicken cooked down with seasoned corn, beans, peppers, and tomatoes all stuffed into a crispy sweet potato skin with tons of cheese: these Mexican Cheddar Stuffed Sweet Potato Skins are the ultimate fiesta food.
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Juicy shredded chicken cooked down with seasoned corn, beans, peppers, and tomatoes all stuffed into a crispy sweet potato skin with tons of cheese: these Mexican Cheddar Stuffed Sweet Potato Skins are the ultimate fiesta food.

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Sweet potatoes are truly one of my all time fav foods. Crispy, sweet, and full of nutritious value: they really have no down side. For some reason, though, I don’t think I even tried a sweet potato until I was in Middle School. Maybe they became a trendy food all of the sudden??? I don’t know. But, what I do know is that I could seriously not live my current life without them. So, while they are always a go-to side dish of mine, I felt it was time the sweet potatoes became the spotlight. Given that it’s August, and football season is among us, why not make sweet potatoes into the ultimate game-day food!? Game day or not, though, these Mexican Cheddar Stuffed Sweet Potato Skins are truly perfect. You have to give this one a try!!

the breakdown…

These Mexican Cheddar Stuffed Sweet Potato Skins have a few components, which may seem complicated. Really, though, it’s just the sweet potato baking process, preparing the filling, and the final bake. Nothing crazy! Start off by baking the halved sweet potatoes to make sure that filling is all cooked through. Simply rub the potato with salt and olive oil, then place directly onto a baking sheet.

Your potatoes should take about 35-40 minutes in the oven, but you should test them to make sure a fork can easily poke into the flesh to ensure that they’re done. Once done (and cooled a bit for the sake of your fingers), it’s time to to turn them into “skins.” I like to use a sharp knife to pull out about 75% of the sweet potato from the skin — leaving just enough potato to add a little oomph to the Mexican Cheddar Stuffed Sweet Potato Skins. Plus, a little filling helps the skins hold their shape once stuffed. 

that filling…

Speaking of that stuffing, the next step is to get working on that filling. I like to prepare this while my potatoes are in the oven, but you could also easily make this ahead. Really, this entire dish can easily be made ahead — all assembled or in two different parts. 

The filling in these Mexican Cheddar Stuffed Sweet Potato Skins is healthy, filling, and full of good Mexican flavors… oh, and of course tons of cheddar cheese:) For starters, you’ve got to sauté some onion, poblano, and corn in a hot skillet. Poblanos are very mild peppers, and really just act as a subtle bite and more of a bulky texture. But, if you’re a fan of bell peppers, or even a spicier pepper, like a jalapeño, you could use those in place or in addition to the poblano. The corn is also pretty flexible: use fresh, frozen, thawed, etc… it all works! You may get a deeper, sweeter char if you use fresh corn, so, in the summertime, I usually opt to use fresh corn off the cob when I can. But, given that that’s not always available, frozen corn also works wonderfully here. 

all the spices!!

After you get some good caramelization on those onions, it’s time to get working on all that flavor! Think fresh garlic, a warming combo of cumin, oregano, paprika, and onion powder… and of course a bit of salt. This is one of my favorite flavor combos to mimic a taco-seasoning. I honestly am not a big fan of calling for taco seasoning in a recipe, just because I find them all to taste very different. Some are more chili powder based, some are smokier, and some just taste like dirt (at least to me). Thus, I usually just opt to go in with my own Mexican spices. And, let me tell you, this blend is delicious!! 

Give the spices a good toast while that garlic cooks up, then go in with the rest of the filling. You’ve got some petite diced tomatoes, black beans, and that shredded chicken. The addition of the liquids from the tomatoes allows for the filling to simmer and absorb all of the good flavors from the spices. Plus, all of that juice makes for a super moist chicken. Whether you make a juicy shredded chicken low and slow over the stove (*as directed in the notes section*), or you simply use a rotisserie chicken, the 10-15 minute simmer ensures that the meat will be nice and juicy and flavorful.

Juicy shredded chicken cooked down with seasoned corn, beans, peppers, and tomatoes all stuffed into a crispy sweet potato skin with tons of cheese: these Mexican Cheddar Stuffed Sweet Potato Skins are the ultimate fiesta food.

all about the cheddar!!

Lastly, you’ve got to go in with that cheese! Cheddar cheese truly makes these Mexican Cheddar Stuffed Sweet Potato Skins… I mean, helloo, “cheddar” is in the title!! Really, cheese makes the flavor of just about every dish better, so that doesn’t need to be explained. But, I should note that the shredded cheddar also helps with binding everything together so they can be stuffed into the skins. Even if you are trying to go dairy-free, I would opt for a dairy-free cheese alternative, because you really need a good binding agent here. Oh, and, as always, I should note that I prefer freshly grated cheese as opposed to pre-shredded!! It has so much more flavor, and melts exponentially better than the pre-shredded variety. 

After a quick cooking, it’s time to get stuffing those sweet potato skins! I usually use about ½ a cup of filling in each of my skins, but every sweet potato is a bit different in size. Really, just stuff as much of that goodness as you possibly can into the mix and you’ll be golden! And of course top everything off with more cheese… because more is more! Plus, there’s nothing better than crispy cheese melted over top of a stuffed potato… absolutely nothing. 

how to serve these up…

These Mexican Cheddar Stuffed Sweet Potato Skins are seriously the most versatile food of all time. First of all, you can top them with whatever your heart desires. This recipe calls for sour cream or greek yogurt, avocado of some sort (think guac, freshly diced, or in an avocado crema ), and scallions, pickled jalapeños, and cilantro. Honestly, though, go with whatever toppings you would like. I like to think of it as whatever is good on nachos is good on these skins. Go crazy!! Better yet? Serve these for game day, as an addition to a party spread, or even for a big family, and set all of the toppings out for everyone to build their own! Everyone loves a good “build-your-own” bar, and these Mexican Cheddar Stuffed Sweet Potato Skins are no exception. In terms of sides, I would go with some simple dressed greens, my Mexican Corn and Pepita Salad, my Super Simple Mexican Corn Dip, or some tortilla chips and dip. You could also go all out and do a spread with my Buffalo Chicken Quesadilla and/or Barbecue Chicken Taquitos with Herbed Crema. Really, the possibilities are endless with this one. 

I hope you love these Mexican Cheddar Stuffed Sweet Potato Skins as much as I do! Let me know what you think in the comments below:)

Mexican Cheddar Stuffed Sweet Potato Skins
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Mexican Cheddar Stuffed Sweet Potato Skins

Recipe by Annie PatrickCourse: Main Course, AppetizerCuisine: Mexican, Tex Mex, AmericanDifficulty: Easy
Servings

8

halves
Prep time

20

minutes
Cooking time

50

minutes
Total time

1

hour 

10

minutes

Juicy shredded chicken cooked down with seasoned corn, beans, peppers, and tomatoes all stuffed into a crispy sweet potato skin with tons of cheese: these Mexican Cheddar Stuffed Sweet Potato Skins are the ultimate fiesta food.

Ingredients

  • sweet potatoes:

  • 4 medium sweet potatoes, sliced in half lengthwise

  • Olive oil, to coat

  • Salt, to taste

  • filling:

  • 2 tbsp olive oil

  • 1 small yellow onion, diced

  • 1 poblano pepper, seeded and finely diced

  • 2 cups sweet corn, fresh or frozen

  • 4 cloves garlic, minced

  • 1 tsp cumin

  • 2 tsp oregano

  • 2 tsp paprika

  • 2 tsp onion powder

  • ½ tsp salt

  • Red pepper flakes, to taste

  • 1 15 oz can petite diced tomatoes

  • 1 15 oz can black beans or chickpeas, rinsed and drained

  • 2 cups shredded chicken*

  • 1 cup chicken broth (or water)

  • 1 lime, juiced

  • ¾ + ½ cup cheddar cheese, shredded

  • serving:

  • Sour cream or Greek yogurt, to serve

  • Avocado, guacamole, or avocado crema, to serve

  • Sliced scallions, to serve

  • Pickled jalpeños, to serve

  • Fresh cilantro, chives, and/or parsley to serve

Instructions

  • Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper.
  • Poke the outsides of your sweet potatoes with a fork a few times to vent. Brush each sweet potato with olive oil and sprinkle with a little bit of salt. Line them skin side up on the baking sheet, and bake for 35-40 minutes, or until the sweet potatoes are fork tender.
  • Once done, allow the potatoes to cool for 5-10 minutes. Then, using a sharp knife, hollow out the sweet potatoes, leaving only a thin layer of the potato leftover.
  • In a large skillet, heat the olive oil over medium high heat. Once hot, toss in the onion, poblano, and corn. Saute for 4-5 minutes, or until the onion begins to caramelize. Then, toss in the garlic, cumin, oregano, paprika, onion powder, salt, and red pepper flakes. Cook for another 30 seconds, then pour in the diced tomatoes, beans, shredded chicken, broth, and lime juice. Reduce the heat to medium-low, and stir in the ¾ cup of cheddar cheese. Once the cheese is melted, turn off the heat.
  • Stuff each sweet potato with about ½ cup of the chicken mixture. Line the stuffed skins up on the baking sheet, and sprinkle the remaining cheddar cheese over the top of the filling. Transfer the baking sheet to the oven and cook for 6-8 minutes, or until the cheese is melted and crisp.
  • Serve with your desired toppings and enjoy!

Notes

  • To make easy shredded chicken, start by heating a heavy bottomed pan over high heat on the stove. Add about 1 tbsp of olive oil, then sear the chicken on both sides for about 1 minute. Add enough broth or water to cover the chicken, bring the liquids to a boil, cover with a lid, and simmer until the chicken is cooked through and tender. You could even stir in some salsa or pickle juice, for flavor. 2Then, shred with two forks or a stand mixer fitted with a paddle attachment. Alternatively, you could use a rotisserie chicken for this recipe.
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