Beef Jerky Baked Potato Skins

Add a new spin to a tailgating favorite- anytime of the year. Baked sweet potato skins are topped with Beef Jerky pieces.

  • 40
  • 6
  • 260
  • 21 g


  • 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


  1. 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.

  2. 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.

    Cook's Tip:

    You may substitute 3 medium Russet (baking) potatoes for sweet potatoes.

  3. 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.

    Cook's Tip: You may substitute hickory smoked beef jerky for peppered beef jerky.

0 % *

6.7g SAT FAT

0 % DV **


0 % DV

1.6 mg IRON

0 % DV

1.2 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 263 Calories; 131.4 Calories from fat; 14.6g 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 NE Niacin; 0.2 mg Vitamin B6; 0.3 mcg Vitamin B12; 1.2 mg Zinc; 6.9 mcg Selenium; 14.8 mg Choline.

This recipe is an excellent source of Protein; and a good source of Vitamin B6, Vitamin B12, Zinc, and Selenium.

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