NEW RECIPE!!! Loaded Sweet Potato Skins!!!

Loaded Sweet Potato Skins

 

Not long ago, if we would go out to eat, I would order loaded bake potato skins! I LOVE these things! And yes I know they aren't the best for you and aren't guaranteed gluten free when you order them at a restaurant. BUT, I didn't care back then, I would order them and eat them all myself! CRAZY!!

But now, I know better and even though these are healthier, I still use them as a treat meal, because lets be real, I can't portion these out and just eat 1! haha

So how did I make them?!?

Here you go. Oh and they make great appetizers for gatherings and the recipe is easy to double and triple


Yield: 8 potato skins

Ingredients:

4 medium sweet potatoes
1 Tablespoon olive oil
1/4 cup almond milk
1/4 teaspoon salt
ground pepper, to taste
1 cup shredded cheese (or Nutritional Yeast)
4 strips of Turkey bacon, cooked until crispy, and crumbled
Greek Yogurt and chopped chives for serving

Directions:

Preheat oven to 400F degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Pierce each sweet potato a few times and bake for 40-50 minutes or until soft.

Allow the potatoes to cool slightly. Slice potatoes in half lengthwise.

Reduce oven temperature to 375F degrees. Scoop out sweet potato flesh, leaving a thin layer of sweet potato inside, and add flesh to a medium bowl. Place skins back on the baking sheet face up, drizzle with olive oil and bake for 10 minutes.

Mash the sweet potato flesh with milk, salt, and pepper until smooth and creamy. After 10 minutes, remove the skins from the oven. Fill each with an equal amount of mashed sweet potato and top each with cheese. Bake for 15 minutes until the cheese is melted. Remove from the oven and top with bacon. Serve with sour cream and chopped chives, if desired.