Loaded Sweet Potato Skins

Enjoy an enormous plate of additional crisp, additional loaded sweet potato skins in no time! This game-time favorite is difficult to resist.

Speaking of sweet potato snacks, I created these loaded sweet potato skins for the Eagles game last weekend. I wasn’t attending to share the formula as a result of let’s face it… they’re simply potato skins. however that’s specifically why I ought to share this recipe: inferior, bacon-topped potato peel goodness. The plate disappeared before first quarter had all over.

Loaded Sweet Potato Skins

But seriously. a good potato peel is admittedly everything you wish out of comfort food/game food grub. Salty and crisp, with enough starchy weight to satisfy your hunger. My ideal potato peel is cut skinny so it’s not simply a twice-baked potato. neither is it a pencil skinny, crisp piece of potato peel. however unsatisfactory. Rather, the potato ought to be medium good with the most effective of the most effective toppings. crisp real bacon, not bits out of a will. Sour cream, chives, and an entire lotta liquefied cheese.

And if you like potato skins the maximum amount as I do, you have got to do them with sweet potatoes. Dare I say they’re even higher than regular potato skins. and you get all the fiber, vitamin A, and alternative good things. Orange for the win.

INGREDIENTS:

• 4 medium sweet potatoes
• 1 Tablespoon olive oil
• 1/4 cup milk1
• 1/4 teaspoon salt
• ground pepper, to taste
• 1 cup shredded cheese (I use half sharp cheddar and half mozzarella)
• 4 strips bacon, cooked until crispy, and crumbled
• sour cream and chopped chives for serving

INSTRUCTIONS:

1. Preheat oven to 400F degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Pierce each sweet potato a few times and bake for 40-50 minutes or until soft. Allow the potatoes to cool slightly. Slice potatoes in half lengthwise.
2. Reduce oven temperature to 375F degrees. Scoop out sweet potato flesh, leaving a thin layer of sweet potato inside, and add flesh to a medium bowl. Place skins back on the baking sheet face up, drizzle with olive oil and bake for 10 minutes.
3. Mash the sweet potato flesh with milk, salt, and pepper until smooth and creamy. After 10 minutes, remove the skins from the oven. Fill each with an equal amount of mashed sweet potato and top each with cheese. Bake for 15 minutes until the cheese is melted. Remove from the oven and top with bacon. Serve with sour cream and chopped chives, if desired.
4. Skins are best enjoyed immediately. Cover leftovers tightly and store in the refrigerator for up to 3 days.

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