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.
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.