Loaded Sweet-Potato Skins

Name: Loaded Sweet-Potato Skins
Prep time: 20 min
Total time: 80 min
Ingredients: 4 medium sweet potatoes (about 2 pounds total), scrubbed and patted dry; 1 tablespoon olive oil; Coarse salt and ground pepper; 0.25 cup low-fat buttermilk; 0.25 teaspoon sweet paprika, plus more for garnish; 4 slices bacon; 0.25 cup reduced-fat sour cream; 1 scallion, sliced, for garnish

3.0

(146)

1 Review

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

20 mins

Total Time:

1 hrs 20 mins

Servings:

8

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.

Ingredients

4 medium sweet potatoes (about 2 pounds total), scrubbed and patted dry
1 tablespoon olive oil
Coarse salt and ground pepper
¼ cup low-fat buttermilk
¼ teaspoon sweet paprika, plus more for garnish
4 slices bacon
¼ 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.