Loaded Sweet-Potato Skins
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Substituting sweet potatoes for white adds vitamins to the classic bar food offering, but these skins are still topped with the requisite sour cream and crumbled bacon.
Ingredients
4 medium sweet potatoes
1 tbsp. olive oil
Coarse salt
ground pepper
1/4 c. low-fat buttermilk
1/4 tsp. sweet paprika
4 slice bacon
1/4 c. reduced-fat sour cream
1 scallion
Instructions
Preheat oven to 450 degrees. On a rimmed baking sheet, rub sweet potatoes with oil; season with salt and pepper. Bake until tender, 40 to 45 minutes. Let cool on sheet (keep oven on).
Halve sweet potatoes lengthwise; scoop out 1/3 cup flesh from each half into a medium bowl. Add buttermilk and paprika to bowl. Mash until smooth; season with salt and pepper. Stuff sweet-potato skins with filling. (To store, refrigerate, up to 2 days.)
Arrange sweet-potato skins on sheet; bake until lightly browned around edges, about 15 minutes.
Meanwhile, in a skillet, cook bacon over medium until crisp, 5 to 8 minutes. Drain on a paper-towel-lined plate; crumble. Stir together sour cream and 2 tablespoons water; drizzle over sweet-potato skins. Garnish with bacon, paprika, and scallion; cut in half to serve.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment