STUFFED SWEET POTATO SKINS
A savory alternative to our candied usual spuds. These sweet potato skins can be totally prepared other than the final baking time the day before, and refrigerated.
Provided by catholic soup queen
Categories Side Dish Vegetables Sweet Potatoes
Time 1h20m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Prick sweet potatoes several times with a fork and place onto a baking sheet.
- Bake in the preheated oven until potatoes are easily pierced with a fork, about 1 hour. Remove from the oven and let cool slightly, 5 to 10 minutes.
- While potatoes are cooling, heat a large skillet over medium-high heat. Cook and stir sausage and onion in the hot skillet until meat is browned and crumbly and onion is translucent, 5 to 7 minutes. Transfer mixture to a medium to large heat-proof bowl. Add Cheddar cheese and mix well.
- Slice cooled spuds lengthwise. Scoop insides out and into the sausage mixture, creating a cavity in the potato skins. Stir sausage mixture well; mound ingredients evenly into the empty potato skins using a small scoop. Arrange on a baking sheet.
- Bake in the preheated oven until heated through, 15 to 20 minutes.
Nutrition Facts : Calories 201.3 calories, Carbohydrate 29.4 g, Cholesterol 18.2 mg, Fat 6.5 g, Fiber 4.4 g, Protein 6.6 g, SaturatedFat 2.9 g, Sodium 290.5 mg, Sugar 6.3 g
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