Chorizo + Arugula Twice Baked Japanese Yams

Chorizo + Arugula Twice Baked Japanese Yams

• 2 Japanese Yams
• 1 lb chorizo crumbles
• 3 cups arugula
• 1/4 cup black beans
• 1 Tb cumin powder
• 1 ts salt
• 1/2 ts pepper
• 5 garlic cloves
• 2 Tb olive oil
• 1/2 cup of shredded cheddar cheese

  Instructions:

  1. Preheat oven to 400.
  2. Wash Japanese yams, dry them off, and pierce them with a knife several times.
  3. Place potatoes on a baking sheet and cook for 1 hour.
  4. Heat olive oil in a skillet and sautee chorizo with minced garlic, cumin powder, salt, and pepper.
  5. Once chorizo crumbles are 3/4 of the way browned (about 5 minutes), add black beans and arugula. Sautee until black beans are heated and arugula is wilted. Set aside.
  6. After potatoes have cooked, allow them to cool off for about 30 minutes.
  7. Preheat oven to 350.
  8. Next, cut potatoes in half and scoop out the flesh.
  9. Mash the potato flesh into the chorizo mixture until combined, and scoop mixture down into potato skins.
  10. Cover with cheese and bake for 15 minutes, or until cheese is melted.
  11. Serve with sour cream, pickled onions, minced arugula, or whatever you got in the fridge that will taste good!