Cheesy Chorizo Stuffed Sweet Potatoes
Cheesy chorizo and poblanos stuffed inside fluffy sweet potatoes, topped with more cheese and a big dollop of sour cream on top? Yes please!
- 2 large sweet potatoes
- olive oil
- 8 oz. chorizo
- 1 poblano pepper diced
- 1 clove garlic minced
- 1/2 cup green onions sliced
- 1 cup cheddar cheese shredded
- sour cream for topping
Rub the sweet potatoes with olive oil, sprinkle with salt, and place directly on oven rack. Bake at 400° for 45 minutes to 1 hour until skins are crispy.
While sweet potatoes are baking, cook chorizo and poblano in a large skillet, draining excess fat. When poblanos are soft, add garlic and 1/4 cup green onions and saute for 1 minute, then remove from heat.
Use a fork to pierce a line across the top of each sweet potato, then squeeze the ends so the potatoes pop open.
Stir 1/2 cup cheddar into the chorizo mixture, then stuff equally between the potatoes. Top with remaining cheddar, green onions, and sour cream.