Southwest Sweet Potato

This Southwestern take on the classic Twice Baked Potatoes is sure to please, and it is an easy dish to prep in advance! In this recipe, we combine the sweet and nutty flavor of sweet potatoes and quinoa with the tangy fresh flavor of Barnacle's Campfire Kelp Salsa to produce a brand new taste sensation.

Ingredients 

• 2 sweet potatoes, scrubbed
• ½ cup cooked quinoa
• ¼ cup Campfire Kelp Salsa
• 2 oz. cheese
• 2 Tbsp. olive oil  

• Cilantro
• Green onions
• Avocado
• Sour cream
• Campfire Kelp Salsa

Preparations

1. Bake in an oven preheated to 400F for 45-60 minutes or until soft. If you are in a time crunch, pierce sweet potatoes and microwave on high for 8 minutes.
2. In the meantime, if you don't already have cooked quinoa on hand, prepare according to directions.
3. Once baked, cut the sweet potatoes in half and scoop out interior, leaving about a ¼ inch of potato in the skin.
4. In a separate bowl, mix the potato, cooked quinoa, and Campfire Salsa and half of the cheese until combined.
5. Spoon the filling back into the potato skins and top with remaining cheese.
6. Broil on high until cheese is bubbling and brown.
7. Garnish with cilantro, green onions, diced avocado, sour cream, and of course, more salsa!