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.

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Ingredients

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).

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  • 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.

Reviews (1)

146 Ratings
  • 5 star values: 17
  • 4 star values: 25
  • 3 star values: 59
  • 2 star values: 34
  • 1 star values: 11
Rating: Unrated
08/15/2011
This is absolutely DELICIOUS! I recommend this to everyone. 10/10.