Lunch: Loaded Sweet-Potato Skins

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.

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