(This is a very poor photo...apologies.)
I had a late lunch, so I needed to come up with something for Carey's supper.
While I was out today, I was talking to a friend, and the subject of Tajin seasoning came up. I told her that the newest thing I add it to is the Twice Baked Sweet Potatoes that I've been making this winter. She doesn't care much for sweet potatoes, but tries to keep them in her diet for their healthful benefits, and she asked me how I made them, because she had a single sweet potato at home. I realized that I also had a single sweet potato at home, so Carey's supper was decided, as I decided I could use the opportunity to write the recipe down for her and post it here.
Bake a sweet potato until tender. Scoop out most of the flesh (leaving a little in the skin of the potato); place the removed flesh in a bowl, and mash it.
Add*
1 Tablespoons of butter
2 Tablespoons of sour cream
1 Tablespoon of Parmesan cheese, grated (I just used Kraft)
1 teaspoon Hidden Valley dry dressing mix
1 teaspoon Tajin seasoning
1/8 cup of Monterrey Jack cheese, grated
1 strip of cooked bacon, crumbled
*these amounts are for one potato, increase accordingly.
Mix well, and return the seasoned flesh back to the potato jacket. Top with a protein of your choice. I have used shredded chicken, as well as chopped barbecued brisket. Tonight I had neither, so I baked a few slices of bacon, while I was baking the sweet potato. I set aside a few bites for Rudy, and laid the other strips across the top of the sweet potato, topped with a little more grated Monterrey Jack cheese, and baked for another ten to fifteen minutes at 350° F.
For those not familiar with Tajin, it is found in the seasoning aisle. It is a combination of mild chili peppers, lime, and sea salt. I put it in on fresh fruit, shake it on deviled eggs, baked sweet potatoes obviously, sliced tomatoes, tomato juice, makes a great rim salt for a Margarita, as well as lots of other things.
I'm not sponsored by Tajin, I just really like it!
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