Wednesday, January 14, 2015

A Spin on Potato Skins

Potato skins are everything you want in comfort food. Crunch, salty, and topped with cheese and bacon? Yum. I love this somewhat lighter take on the bar food classic. Made with sweet potatoes instead of typical russet potatoes, these baked (not fried) skins pack an extra punch with fiber, vitamin A, and B vitamins.

What You'll Need:
4 medium sweet potatoes
1 Tbsp olive oil
1/4 cup milk
1/4 tsp salt
Ground pepper, to taste
1 cup shredded cheddar
6 strips bacon, cooked until crispy, and crumbled
Sour cream and chives for serving

  1. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper and place the potatoes on it. 
  2. Bake the potatoes for about an hour (or until cooked), then slice them in half lengthwise. 
  3. Reduce the oven temperature to 375 degrees while you scoop out the potato flesh, leaving a thin layer inside each skin.
  4. Place the potato skins back on the baking sheet face up and drizzle with olive oil. Bake for 10-15 minutes. 
  5. Mash the sweet potato flesh with the milk, salt and pepper. The mixture should be smooth and creamy.
  6. Remove the sweet potato skins from the oven and fill them with a small amount of mashed sweet potato (you won't use all of it).
  7. Top each potato skin with cheese and bake for an additional 15 minutes. This will let the cheese get melty, but if you want it bubbly and crisp I suggest putting it under the broiler for the last 3-5 minutes of cooking time. 
  8. Remove the sweet potato skins from the oven, then top with bacon, sour cream, and chopped chives. Enjoy!

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