Loaded Sweet-Potato Skins
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Everyday Food, January 2008
- Prep Time 20 minutes
- Total Time 1 hour 20 minutes plus cooling
- Yield Serves 8
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Ingredients
- 4 medium sweet potatoes (about 2 pounds total), scrubbed and patted dry
- 1 tablespoon olive oil
- Coarse salt and ground pepper
- 1/4 cup low-fat buttermilk
- 1/4 teaspoon sweet paprika, plus more for garnish
- 4 slices bacon
- 1/4 cup reduced-fat sour cream
- 1 scallion, sliced, for garnish
Directions
- 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.
This is absolutely DELICIOUS! I recommend this to everyone. 10/10.
Wow were these popular! Baked about 20 potatoes for a party, which I quartered when done to make bites small enough to be held in one hand. People LOVED them. Think sweet potato is an underrated vegetable here in the UK- people have never had it before!
Thank you for your response. I usually eat white potato skins, but wondered because sweet potato skins tend to be fairly ratty looking.
Zed, do what you would do with a normal potato. Make sure you clean skins well before baking.
This may be a stupid question, but...do you eat the actual skin or just scoop out the stuffing?
Add cumin, pumkin pie spice and garlic powder for spices; toasted, chopped pecans rather than bacon. Great fragrant treat