- 6 medium sweet taters (a couple of 1/2 pounds)
- 3 tablespoon extra-virgin essential olive oil
- 1 cup shredded part-skim mozzarella
- two tablespoons grated Parmesan
- 2 scallions, thinly sliced
- 1/2 cup salsa verde
- 1/2 avocado, pitted and reduce small pieces
- 1 cup black bean chips, crushed
Position a stove rack in the top oven, and preheat to 350 levels F. Place the sweet taters on the rimmed baking sheet, and bake until fork-tender, forty to fifty minutes. Let awesome completely. (The taters could be baked, cooled and refrigerated each day ahead.) Split each in two lengthwise, and scoop out the majority of the flesh, departing in regards to a 1/4-inch border throughout. (Save the scooped-out flesh to make mashed sweet taters later.)
Preheat the oven to 400 levels F. Place a rack on the rimmed baking sheet. Arrange the potato skins skin-side on the rack, and brush with two tablespoons from the oil. Bake before the skins are slightly browned, twenty to thirty minutes. Let awesome completely, then cut each in two crosswise.
Arrange the pieces skin-side lower around the rack, and sprinkle each with mozzarella, Parmesan and scallions. Bake before the mozzarella melts, eight to ten minutes. Take away the potato skins in the oven, and drizzle using the remaining tablespoon of oil. Top each with a few salsa verde and avocado. Sprinkle with crushed chips .
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