Don’t mind my messy cutting board below — I was chopping nuts. That has nothing to do with these sweet potatoes, but I thought you should know.
Now stop what you’re doing and go make these loaded sweet potato skins. They’re life-changing, Jerry Maguire style.
If you have leftover mashed sweet potatoes, don’t toss them. Use them for whipped sweet potatoes, transform them into waffles, or bake glazed sweet potato muffins. Or keep it simple: mix with a touch of vanilla and cinnamon and top with whipped cream for a perfect afternoon snack.
I’d never made potato skins from scratch before, and I wanted to create a healthier side dish. I worried the sweet potato skins wouldn’t crisp up, but they turned out wonderfully crunchy, especially with a light sprinkling of sea salt.
Potato skins always remind me of Mother Lovett. Whenever we went out to eat she usually ordered potato skins and “wing dings” — which I think meant chicken wings. It didn’t matter whether it was seafood or a steakhouse; potatoes and wings were her staples. Watching an elegant 85-year-old with dentures enjoy “wing dings” was equal parts hilarious and endearing. Very messy, too.
I may be dramatic, but these might be one of my favorite snacks I’ve ever made. To push them over the top, add a dollop of Greek yogurt or sour cream on each skin — then everything feels right in the world.
Loaded Sweet Potato Skins
8
skins
45 mins
Ingredients
- 4 small sweet potatoes
- 2 tablespoons olive oil
- 3–4 ounces low-fat cheese, grated
- 2 slices bacon, crumbled
- 1/4 cup chopped green onions
- 1/4 cup plain Greek yogurt
- sea salt
Instructions
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Preheat oven to 400°F (200°C).
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Cut sweet potatoes in half lengthwise. Place cut side up on a baking sheet and bake for 30–40 minutes, until tender. Remove and let cool until you can handle them.
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Scoop out the flesh, leaving a thin layer so the skins hold their shape. Discard the scooped flesh or save for another use.
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Flip skins so the skin side is up. Brush with olive oil and sprinkle with sea salt, then bake 10 minutes. Flip, brush the insides with a bit more oil, and bake another 10 minutes to crisp.
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Remove from the oven and sprinkle a little grated cheese into each skin. Top with crumbled bacon and return to the oven 2–3 minutes until the cheese melts. Finish with chopped green onions and a dollop of Greek yogurt or sour cream.
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Mr. How Sweet is a man of few words, so when he said these were delicious multiple times, I knew I’d nailed it. You’ll love them too.