Best Loaded Sweet Potato Skins Recipes
LOADED SWEET POTATO SKINS RECIPE BY TASTY
Here's what you need: sweet potatoes, olive oil, whole milk, salt, pepper, shredded mozzarella cheese, shredded cheddar cheese, bacon, sour cream, fresh chive
Provided by Tucker Iida
Categories Appetizers
Yield 8 servings
Number Of Ingredients 10
Steps:
- Pierce each sweet potato a few times and bake at 400˚F (200˚C) for 50 minutes, or until soft.
- Let potatoes cool then cut in half lengthwise.
- Scoop out potato flesh leaving a thin layer of sweet potato inside, and add flesh to a medium bowl.
- Place skins back on baking sheet, drizzle with olive oil and bake at 400˚F (200˚C) for 10 minutes.
- Mash sweet potato flesh with milk, salt, and pepper until smooth and creamy.
- Remove sweet potato skins from oven, fill each with an equal amount of potato mixture and top with cheese. Bake at 400˚F (200˚C) for 15 minutes until the cheese is melted.
- Remove skins from oven and top with crumbled bacon. Serve with sour cream and chives.
- Enjoy!
Nutrition Facts : Calories 282 calories, Carbohydrate 28 grams, Fat 13 grams, Fiber 3 grams, Protein 12 grams, Sugar 9 grams
LOADED SWEET-POTATO SKINS
We used flavorful sweet potatoes instead of white potatoes, baked them, and topped them with a drizzle of sour cream and a small amount of crumbled bacon.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h20m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, rub sweet potatoes with oil; season with salt and pepper. Bake until tender, 40 to 45 minutes. Let cool on sheet (keep oven on).
- Halve sweet potatoes lengthwise; scoop out 1/3 cup flesh from each half into a medium bowl. Add buttermilk and paprika to bowl. Mash until smooth; season with salt and pepper. Stuff sweet-potato skins with filling. (To store, refrigerate, up to 2 days.)
- Arrange sweet-potato skins on sheet; bake until lightly browned around edges, about 15 minutes.
- Meanwhile, in a skillet, cook bacon over medium until crisp, 5 to 8 minutes. Drain on a paper-towel-lined plate; crumble. Stir together sour cream and 2 tablespoons water; drizzle over sweet-potato skins. Garnish with bacon, paprika, and scallion; cut in half to serve.
Nutrition Facts : Calories 145 g, Fat 4 g, Fiber 3 g, Protein 4 g
LOADED SWEET POTATO SKINS
Packed with vitamin A, roasted sweet potatoes are creamy, delicious and have more fiber and less starch than their pale cousins. Here, I load sweet potato skins with smoky Gouda cheese, sour cream, scallions and parsley. It's a very versatile recipe so feel free to play with the filling and topping ingredients.
Provided by JJ Johnson
Categories main-dish
Time 1h50m
Yield 4 main course servings or 8 appetizer servings
Number Of Ingredients 8
Steps:
- Preheat your oven to 400 degrees F. Roast the potatoes on a baking sheet until they can be easily pierced with a fork, 40 to 50 minutes. Remove from the oven and let sit until cool enough to handle. Leave the oven on for the final bake.
- Cut the potatoes in half lengthwise. Using a metal spoon, scoop out 3/4 of the potato flesh into a medium bowl, leaving the skins protected by a layer of potato. Put the potato shells skin-side down on the baking sheet.
- Mash the potato filling in the bowl then stir in the butter, smoked gouda and smoked paprika. Add salt and pepper, to taste.
- Divide the filling equally among the potato skins and return to the oven for 10 minutes.
- Remove the potatoes and top with a dollop of sour cream, a sprinkle of scallions, freshly cracked black pepper and chopped parsley.
LOADED SWEET POTATO SKINS RECIPE BY TASTY
Here's what you need: sweet potatoes, milk, salt, pepper, shredded mozzarella cheese, shredded cheddar cheese, roma tomatoes
Provided by Merle O'Neal
Categories Appetizers
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400ºF (200ºC).
- Take potatoes and poke them on all sides with a fork, then place on a parchment-lined baking tray
- Bake for 50 minutes, or until fork tender.
- Allow potatoes to cool, then cut off either end and cut in half lengthwise.
- Scoop out potato flesh leaving a thin layer of sweet potato inside, and add flesh to a medium bowl. Place skins back on baking sheet, drizzle with olive oil.
- Bake skins at 400˚F (200˚C) for 10 minutes.
- Mash sweet potato flesh with milk, salt, and pepper until smooth and creamy.
- Remove sweet potato skins from oven, fill each with an equal amount of potato mixture and top with cheese and diced tomatoes.
- Bake at 400˚F (200˚C) for 15 minutes until the cheese is melted.
- Allow to cool 5 minutes.
- Enjoy!
Nutrition Facts : Calories 316 calories, Carbohydrate 40 grams, Fat 11 grams, Fiber 5 grams, Protein 13 grams, Sugar 13 grams
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