Loaded Sweet Potato Skins

Name: Loaded Sweet Potato Skins
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H50M0.000S
Yield: 8 servings
Cuisine: american
Ingredients: 4 large sweet potatoes, scrubbed and pierced several times with the tines of a fork; 4 tablespoons unsalted butter; 1 cup shredded smoked Gouda cheese (about 4 ounces); 1 teaspoon smoked paprika; Kosher salt and freshly cracked black pepper; 1 cup sour cream; 4 scallions, chopped; Parsley or other soft herbs, such as cilantro or basil, chopped, for garnish

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Level: Easy

Total: 1 hr 50 min (includes cooling time)
Active: 20 min

Yield: 8 servings

Packed with vitamin A, roasted sweet potatoes are creamy, delicious and have more fiber and less starch than their pale cousins. Here, I load sweet potato skins with smoky Gouda cheese, sour cream, scallions and parsley. It’s a very versatile recipe so feel free to play with the filling and topping ingredients.

Level: Easy

Total: 1 hr 50 min (includes cooling time)
Active: 20 min

Yield: 8 servings

Ingredients

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4 large sweet potatoes, scrubbed and pierced several times with the tines of a fork

4 tablespoons unsalted butter

1 cup shredded smoked Gouda cheese (about 4 ounces)

1 teaspoon smoked paprika

Kosher salt and freshly cracked black pepper

1 cup sour cream

4 scallions, chopped

Parsley or other soft herbs, such as cilantro or basil, chopped, for garnish

Directions

Preheat your oven to 400 degrees F. Roast the potatoes on a baking sheet until they can be easily pierced with a fork, 40 to 50 minutes. Remove from the oven and let sit until cool enough to handle. Leave the oven on for the final bake.
Cut the potatoes in half lengthwise. Using a metal spoon, scoop out 3/4 of the potato flesh into a medium bowl, leaving the skins protected by a layer of potato. Put the potato shells skin-side down on the baking sheet.
Mash the potato filling in the bowl then stir in the butter, smoked gouda and smoked paprika. Add salt and pepper, to taste.
Divide the filling equally among the potato skins and return to the oven for 10 minutes.
Remove the potatoes and top with a dollop of sour cream, a sprinkle of scallions, freshly cracked black pepper and chopped parsley.