3 medium sweet potatoes, washed
3 big garlic cloves, minced
1/2 of a medium yellow pepper, thinly chopped
1/2 of a medium onion, thinly chopped
4 scallions, sliced (keep 1 to sprinkle on before serving)
5 slices of bacon, thinly sliced
4 sun-dried tomatoes, sliced
1 roasted red pepper, thinly chopped
7 slices of jalapenos (jars)
1/2 Cup of freshly chopped cilantro
3/4 Cup of black beans
1/2 Cup of cream cheese
1 Cup of shredded cheddar cheese
sour cream, to serve
fresh salsa, to serve
1 Teaspoon cajun spices
Tablespoon hot sauce (optional)
Start oven at 425F.
Wash potatoes and place on a sheet of parchmin paper in the oven for about 50 minutes or until fully cooked.
Let them cool down on a cookie rack and slice in half, length wise when they are cool enough to handle. In a big bowl, Scoop out the potato flesh and keep the skins. In the bowl, mash the potato flesh.
While potatoes are baking, heat up a medium pan on med-high heat. Throw in your bacon and cook until almost crispy and throw in the garlic, onions and yellow pepper. Cook for another 4 minutes.Bring heat down to low-med and throw in the roasted red peppers, sun-dried tomatoes, jalapenos, cilantro, scallions (keep one for serving), black beans and cream cheese. Mix until cream cheese is fully mixed in and throw in the cajun spices. Mix the cream cheese mixture with the potatoes until fully blended. Stuff each potato skin with the stuffing, put a healthy portion of shredded cheese and put back on a cookie sheet and put on broil until cheese is fully melted.
Serve with Sour cream and salsa.