1/3 cup dairy sour cream
1 tablespoon fresh lime juice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika
3 small sweet potatoes (about 6 inches long) cooked and cooled
1 tablespoon vegetable oil
1/2 teaspoon kosher salt
1/2 teaspoon pepper
3/4 cup shredded Cheddar cheese
3/4 cup shredded Monterey Jack cheese
1/2 cup chopped peppered beef Jerky
1/2 cup chopped jalapeno beef jerky
1/4 cup sliced green onions
Preheat oven to 400°F.
Combine sour cream, lime juice, garlic powder, onion powder and smoked paprika in small bowl; mix until incorporated. Cover and refrigerate until ready to use.
Slice potatoes in half lengthwise. Hollow out each potato half using a spoon, leaving 1/4 thick shell. Save potato flesh for another use. Brush inside of potatoes with oil; season with salt and pepper, as desired. Place potatoes on shallow-rimmed baking sheet; bake in 400°F oven for 15 minutes or until golden brown.
Meanwhile, mix cheeses with jerky in medium bowl. Fill potato skins with cheese mixture; bake 5 to 8 minutes or until cheese is bubbly. Top potato skins with sour cream mixture and green onions, as desired.
Nutrition information per serving: 263 Calories; 131.4 kcal Calories from fat; 14.6 g Total Fat; 6.7 g Saturated Fat; 0.2 g Trans Fat; 1.8 g Polyunsaturated Fat; 3.5 g Monounsaturated Fat; 59 mg Cholesterol; 998 mg Sodium; 24 g Total Carbohydrate; 2.3 g Dietary Fiber; 21 g Protein; 1.6 mg Iron; 278 mg Potassium; 0.4 mg Niacin; 0.2 mg Vitamin B6; 0.3 mcg Vitamin B12; 1.2 mg Zinc; 6.9 mcg Selenium; 14.8 mg Choline;