Sweet Potato Skins
Prep Time: 15 minutes
Total Time: 60 minutes
Servings: 6
Ingredients:
3 medium-sized sweet potatoes
2 tablespoons olive oil or melted coconut oil
Salt and pepper, to taste
4 slices bacon, cooked and crumbled
1 cup shredded sharp cheddar cheese
Sour cream and sliced green onions for topping
3 medium-sized sweet potatoes
2 tablespoons olive oil or melted coconut oil
Salt and pepper, to taste
4 slices bacon, cooked and crumbled
1 cup shredded sharp cheddar cheese
Sour cream and sliced green onions for topping
Directions:
Preheat oven to 375°. Poke holes in the sweet potatoes with a fork. And then bake for 30-40 minutes, or until the potatoes are very soft. Remove from oven, and let the sweet potatoes cool until you can handle them (10-15 minutes). Increase the oven temperature to 425°.
Slice the sweet potatoes in half. Scoop out the sweet potato flesh, leaving 1/4″ to 1/2″ in the skin. Reserve the flesh for another use (it’s great with scrambled eggs for breakfast!).
Place the skins on a baking sheet fitted with a baking mat. Brush with the olive oil or coconut oil. And then sprinkle salt and pepper. Bake in preheated oven for 15-20 minutes, or until the tops are crispy and brown.
Sprinkle the skins with the crumbled bacon and the cheddar cheese. Bake for an additional 5-10 minutes until the cheese is melted and bubbly. Serve topped with sour cream and sliced green onions.
Note: You can shave off a ton of time by microwaving your sweet potatoes instead of baking them. Just poke holes the skin with a fork, and then microwave for about 2-3 minutes per potato, rotating halfway through cook time, or until they are soft.
Preheat oven to 375°. Poke holes in the sweet potatoes with a fork. And then bake for 30-40 minutes, or until the potatoes are very soft. Remove from oven, and let the sweet potatoes cool until you can handle them (10-15 minutes). Increase the oven temperature to 425°.
Slice the sweet potatoes in half. Scoop out the sweet potato flesh, leaving 1/4″ to 1/2″ in the skin. Reserve the flesh for another use (it’s great with scrambled eggs for breakfast!).
Place the skins on a baking sheet fitted with a baking mat. Brush with the olive oil or coconut oil. And then sprinkle salt and pepper. Bake in preheated oven for 15-20 minutes, or until the tops are crispy and brown.
Sprinkle the skins with the crumbled bacon and the cheddar cheese. Bake for an additional 5-10 minutes until the cheese is melted and bubbly. Serve topped with sour cream and sliced green onions.
Note: You can shave off a ton of time by microwaving your sweet potatoes instead of baking them. Just poke holes the skin with a fork, and then microwave for about 2-3 minutes per potato, rotating halfway through cook time, or until they are soft.
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