Super Sweet Potato Skins
Oct 22, 2015
Football season is in full swing and so is all of the delicious & heavy food that comes with it!
While it is okay to indulge on things like chips with full-fat cheese dips and fried foods on occasion it can really add up over time - especially if you are celebrating football games with these types of foods and caloric beverages as well on a weekly basis!
Here is a modified version of the traditional “Loaded Potato Skins” that is just as tasty, but is a bit friendlier to our waistlines’.
Super Sweet Potato Skins
Photo Courtesy of FoodNetwork.com
Prep/Cook Time: 2 ½ hours Number of Servings: 6-8
- 6 medium sweet potatoes, scrubbed and rinsed (2 ½ to 3 lbs)
- 2 ½ tablespoons extra virgin olive oil, divided
- ½ cup shredded mozzarella cheese
- ¼ cup shredded parmesan cheese
- 4 green onions, thinly sliced
- ½ cup chopped yellow cherry tomatoes
- ½ cup diced avocado
- ½ cup plain non-fat Greek yogurt
- Optional: chopped cilantro
- Preheat your oven to 350 degrees then bake your sweet potatoes on a baking sheet until they are tender (about 40-45 minutes) and let them cool.
- Once cooled, slice them in half in a lengthwise fashion and scoop out most of the sweet potato, leaving some so they don’t fall apart – do not scrap it all the way down to the skin.
- Raise your oven temperature to 400 degrees and place the sweet potato skins with the skin-side facing up back on a baking sheet. Lightly brush them with 2 tablespoons olive oil and bake for about 20-30 minutes or until the skins have browned in color and let them cool again completely.
- Once the skins have cooled, cut them in half in a crosswise fashion and place them skin-side down on the baking sheet and sprinkle them evenly with the cheeses followed by the sliced green onions.
- Bake for about 10 minutes or until cheese has melted.
- Remove the skins from the oven and drizzle the remaining olive oil over the top, sprinkle with chopped yellow cherry tomatoes, diced avocado and dollops of Greek yogurt and chopped cilantro if using.
- The sweet potato flesh can be used for mashed sweet potatoes for another meal.
- You can use a little chili pepper infused olive oil if you prefer a spicier flavor or sprinkle with red pepper flakes
- Cook the sweet potatoes the day before and keep them in the fridge until the day of to save time.
Nutrition Facts (per serving):
Calories: 280 Protein: 9gm Total Carbohydrates: 36gm Fiber: 5.7 gm
Total Fat: 11.8gm Cholesterol: 8mg Sodium: 147mg
Melanie Kluzek, Registered Dietitian for County Market