Loaded Sweet-Potato Skins

Name: Loaded Sweet-Potato Skins
Prep time: 20 min
Total time: 1 h 20 min
Yield: 1
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

Published: Mar 9, 2011

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Yields:

Prep Time:

20 mins

Total Time:

1 hr 20 mins

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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.

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Directions

1. Step 1Preheat 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).
2. Step 2Halve 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.)
3. Step 3Arrange sweet-potato skins on sheet; bake until lightly browned around edges, about 15 minutes.
4. Step 4Meanwhile, 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.