Sweet potato skin nachos

Ingredients:

Potato peels

• 4 medium sweet potatoes
• 4 tbsp unsalted butter, melted

Toppings

• 1 teaspoon extra-virgin olive oil
• 1 raw Mexican chorizo ​​sausage (90-110 g), casing removed
• 1/2 cup canned refried beans, gently reheated
• 1 cup grated Pepper Jack cheese (about 110 g)
• 3 tablespoons chopped black olives
• 2 green onions, thinly sliced
• 1/4 cup sour cream
• Pico de gallo, chopped fresh cilantro, sliced ​​radishes, sliced ​​avocado, and chipotle hot sauce, for serving

Preparation:

1. Preheat oven to 220°C. Bake the sweet potatoes and prepare the skins.
2. Meanwhile, prepare the chorizo ​​filling.:
   
   Heat olive oil in a small nonstick skillet over medium heat. Add the chorizo ​​and cook, breaking it up with a wooden spoon, until golden brown and cooked through, 5-7 minutes. Transfer to a paper towel-lined plate to drain off excess oil.
3. Collect the potato skins:
   
   Brush the skins on both sides with melted butter and sprinkle with salt and black pepper. Place them skin-side up on a baking sheet. Bake until crisp, 10-15 minutes. Flip the skins over and top with a thin layer of beans, then cheese, chorizo, olives, and green onions. Bake until the cheese is melted, about 5 minutes more. Thin the sour cream with 1-2 tablespoons of water and drizzle with it. Top with pico de gallo, cilantro, radishes, avocado, and hot sauce.