Southwestern Sweet Potato Skins

img_20160918_204846Are you ready some football and some great tailgate/party food? I’m putting a healthy spin on a few of your classic tailgate party foods done with twist.

For the First Down: Southwestern Sweet Potato Skins

3/4lb 85/15 ground turkey
2 medium sweet potatoes
1/2 tsp kosher salt
1/2 tsp ground cumin
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dried parsley flakes
1/2 tsp chili powder
1 tsp minced garlic
1/2 cup green giant steam crisp southwestern style corn
1 jalapeño
1/2 cup finely shredded mozzarella cheese
1/2 cup fat free sour cream
1/2 cup fresh cilantro leaves

•Preheat oven 400°
•Puncture sweet potatoes in several places.
•Wrap each in aluminum foil and place it on a baking sheet.
•Bake 40-50 mins until fork tender.
•In a sauté pan, add ground turkey, corn, garlic and seasonings.
•Cook until done. Remove from heat and let it cool.
•Once the potatoes are soft to the touch, remove from the oven and let cool.
•Once cool, split the potatoes length wise in half.
•Scoop out the center of each half leaving some of the flesh.
•Fold in the potato with your turkey mixture.
•Season to taste with kosher salt.
•Place the mixture back into the skins.
•Sprinkle cheese on top of each potato.
•Place it back into the oven for 10 minutes or until the cheese has melted.
•Remove from the oven.
•Place the skins on a serving platter.
•Garnish with sour cream, dried parsley flakes, fresh cilantro leaves and jalapeños.