21. a recipe
These are currently my two favorite things ever. The first isn’t really a “recipe”, just an awesome combination. Cinnamon graham cracker + nutella + sliced-up strawberries. Yummy.
The recipe (and picture) comes from Glamour. This is the I’m lazy/don’t have a food processor/don’t really like onions in my food version:
Loaded Sweet Potato Skins (Jessica’s mods)
4 sweet potatoes, scrubbed.
6 pieces turkey bacon, sliced into small pieces
3 tablespoons olive oil
2 teaspoons onion powder
1/4 teaspoon garlic powder
1 15-ounce can refried black beans
juice of half a lime
1/2 teaspoon ground cumin
1 1/2 teaspoons salt
1 cup shredded sharp cheddar (or cheese of choice. mexican blends are good, but my favorite is the 3 cheddar blend from kraft)
Preheat oven to 400*F. Poke holes in potatoes and bake for an hour or until soft. Let them cool for a bit, and then cut into quarters. Scoop out the insides, leaving a 1/2 inch shell. (I save the insides and make smashed sweet potatoes for another meal)
Meanwhile, place bacon in skillet over medium-high heat and cook for 7 minutes or until crispy. Drain on paper towels. Then combine beans, onion powder, garlic powder, cumin, 1 tablespoon olive oil, lime juice and 1/2 teaspoon salt in same skillet, stir and heat through.
Mix remaining olive oil and salt in a small bowl. Using pastry brush coat both sides of each skin with mixture. Bake skins on cookie sheet at 400*F for 10 minutes, flip and bake additional 10 minutes or until skins are crispy. Evenly top each skin with black bean mixture, shredded cheese and turkey bacon. Bake 2-3 minutes at 400*F or until cheese has melted.