It's been a busy month. Matched with an internship. Birthday. Family visits. And just last night, booked our A-MAZ-ING 3-year anniversary trip to.... GREECE! Nothing says, "whew, it's been a crazy-busy month/year/etc. and this is super exciting, I can't wait to celebrate in Greece" like delicious, cheesy, bacony, homemade favorites like potato skins.
I can't believe I haven't shared these with you. They are so, so good. I don't know who doesn't love potato skins, but these guys, well, you can revel in them and also be consuming a pretty nutritious meal. The normal russet potato is replaced by a lovely, nutrient-rich sweet potato. And there's no frying, just some lovely baking. Serve these guys with a salad and you have a pretty awesome, balanced meal on your hands.
Sweet Potato Skins
adapted from How Sweet It Is
serves 2 as an entree, or 4 as an appetizer
4-5 small-medium sweet potatoes
olive oil
salt
3-4 slices bacon
2-3 oz shredded cheese (about 1/3ish cup); I've used colby jack and jack
2 green onions, thinly sliced
greek yogurt (or sour cream) for topping
Place your sweet potatoes in an oven preheated to about 400*. I like to place mine on top of some foil, as they will likely leak out some of their goodness, which then burns/caramelizes all over the inside of your oven. Bake until just tender, about 40 minutes.
Remove from oven and let cool until you are able to handle them without burning yourself. Slice each potato in half, lengthwise. Scoop out most of the inner flesh, leaving just a think layer attached to the skin. I recommend keeping the insides (then you can make these! Or, wait a couple of days, and I plan to have another, sweeter way to use them!). On a foil-lined baking sheet, flip over your skins so that they are skin side up. Oil lightly with olive oil - just a very thin coat. Sprinkle with salt. Place back in the oven (400*) and bake about 10 minutes.
Meanwhile, make your bacon. Skillet, microwave, you choose, but get it crispy. Then chop up into bacon bits. Shred your cheese and thinly slice your green onions.
Pull out the skins. They should be a bit firmer/crispier. Flip them over, lightly oil the insides, and bake another ten minutes. Remove from oven and top each with bacon and cheese, evenly dividing these ingredients amongst all the skins. Bake another 5ish minutes until the cheese is melty and delicious.
Move skins to serving plate, top with green onion and greek yogurt. Consume. Repeat. Perfect.
Sweet Potato Skins
adapted from How Sweet It Is
serves 2 as an entree, or 4 as an appetizer
4-5 small-medium sweet potatoes
olive oil
salt
3-4 slices bacon
2-3 oz shredded cheese (about 1/3ish cup); I've used colby jack and jack
2 green onions, thinly sliced
greek yogurt (or sour cream) for topping
Place your sweet potatoes in an oven preheated to about 400*. I like to place mine on top of some foil, as they will likely leak out some of their goodness, which then burns/caramelizes all over the inside of your oven. Bake until just tender, about 40 minutes.
Remove from oven and let cool until you are able to handle them without burning yourself. Slice each potato in half, lengthwise. Scoop out most of the inner flesh, leaving just a think layer attached to the skin. I recommend keeping the insides (then you can make these! Or, wait a couple of days, and I plan to have another, sweeter way to use them!). On a foil-lined baking sheet, flip over your skins so that they are skin side up. Oil lightly with olive oil - just a very thin coat. Sprinkle with salt. Place back in the oven (400*) and bake about 10 minutes.
Meanwhile, make your bacon. Skillet, microwave, you choose, but get it crispy. Then chop up into bacon bits. Shred your cheese and thinly slice your green onions.
Pull out the skins. They should be a bit firmer/crispier. Flip them over, lightly oil the insides, and bake another ten minutes. Remove from oven and top each with bacon and cheese, evenly dividing these ingredients amongst all the skins. Bake another 5ish minutes until the cheese is melty and delicious.
Move skins to serving plate, top with green onion and greek yogurt. Consume. Repeat. Perfect.