Loaded Sweet Potato Skins
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 246
- Total Fat
- 15 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 51 milligrams
- Sodium
- 236 milligrams
- Carbohydrates
- 21 grams
- Dietary Fiber
- 3 grams
- Sugar
- 7 grams
- Protein
- 7 grams
- Total: 1 hr 50 min (includes cooling time)
- Active: 20 min
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
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.