Beef Jerky Baked Potato Skins

• 40 min
• 6 SERVINGS
• 260 Cal
• 21 g Protein

Ingredients:

• 1/3 cup dairy sour cream
• 1 tablespoon fresh lime juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• 3 small sweet potatoes (about 6 inches long) cooked and cooled
• 1 tablespoon vegetable oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
• 3/4 cup shredded Cheddar cheese
• 3/4 cup shredded Monterey Jack cheese
• 1/2 cup chopped peppered beef Jerky
• 1/2 cup chopped jalapeno beef jerky
• 1/4 cup sliced green onions

Cooking:

1. Preheat oven to 400°F.

   Combine sour cream, lime juice, garlic powder, onion powder and smoked paprika in small bowl; mix until incorporated. Cover and refrigerate until ready to use.
   

2. Slice potatoes in half lengthwise. Hollow out each potato half using a spoon, leaving 1/4 thick shell. Save potato flesh for another use. Brush inside of potatoes with oil; season with salt and pepper, as desired. Place potatoes on shallow-rimmed baking sheet; bake in 400°F oven for 15 minutes or until golden brown.
Cook's Tip:

You may substitute 3 medium Russet (baking) potatoes for sweet potatoes.

3. Meanwhile, mix cheeses with jerky in medium bowl. Fill potato skins with cheese mixture; bake 5 to 8 minutes or until cheese is bubbly. Top potato skins with sour cream mixture and green onions, as desired.
Cook's Tip: You may substitute hickory smoked beef jerky for peppered beef jerky.