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:
- Preheat oven to 400.
- Wash Japanese yams, dry them off, and pierce them with a knife several times.
- Place potatoes on a baking sheet and cook for 1 hour.
- Heat olive oil in a skillet and sautee chorizo with minced garlic, cumin powder, salt, and pepper.
- 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.
- After potatoes have cooked, allow them to cool off for about 30 minutes.
- Preheat oven to 350.
- Next, cut potatoes in half and scoop out the flesh.
- Mash the potato flesh into the chorizo mixture until combined, and scoop mixture down into potato skins.
- Cover with cheese and bake for 15 minutes, or until cheese is melted.
- Serve with sour cream, pickled onions, minced arugula, or whatever you got in the fridge that will taste good!