Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Sweet Potato Skins
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- Level: Easy
- Total: 3 hr (includes cooling times)
- Active: 30 min
- Yield: 8 servings (3 pieces per person)
-
- Nutritional Analysis
- Per Serving
- Calories
- 140 calorie
- Total Fat
- 7 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 5 milligrams
- Sodium
- 140 milligrams
- Carbohydrates
- 15 grams
- Dietary Fiber
- 3 grams
- Protein
- 4 grams
- Sugar
- 3 grams
We love the combo of sweet potato and spicy salsa verde in this healthy version of an appetizer classic. Mash up the leftover scooped-out sweet potatoes and add them to a cheese quesadilla or regular twice-baked potatoes for a marbled effect.
- Level: Easy
- Total: 3 hr (includes cooling times)
- Active: 30 min
- Yield: 8 servings (3 pieces per person)
-
- Nutritional Analysis
- Per Serving
- Calories
- 140 calorie
- Total Fat
- 7 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 5 milligrams
- Sodium
- 140 milligrams
- Carbohydrates
- 15 grams
- Dietary Fiber
- 3 grams
- Protein
- 4 grams
- Sugar
- 3 grams
Ingredients
Directions
- Position an oven rack in the top of the oven, and preheat to 350 degrees F. Put the sweet potatoes on a rimmed baking sheet, and bake until fork-tender, 40 to 50 minutes. Let cool completely. (The potatoes can be baked, cooled and refrigerated a day ahead.) Split each in half lengthwise, and scoop out most of the flesh, leaving about a 1/4-inch border all around. (Save the scooped-out flesh for making mashed sweet potatoes later.)
- Preheat the oven to 400 degrees F. Put a rack on a rimmed baking sheet. Arrange the potato skins skin-side up on the rack, and brush with 2 tablespoons of the oil. Bake until the skins are slightly browned, 20 to 30 minutes. Let cool completely, then cut each in half crosswise.
- Arrange the pieces skin-side down on the rack, and sprinkle each with mozzarella, Parmesan and scallions. Bake until the mozzarella melts, 8 to 10 minutes. Remove the potato skins from the oven, and drizzle with the remaining tablespoon of oil. Top each with some salsa verde and avocado. Sprinkle with crushed chips.
