Enjoy a big plate of extra crispy, extra loaded sweet potato skins in no time! This game-time favorite is hard to resist.
I made these loaded sweet potato skinsfor the Eagles game last weekend. I wasn’t planning to share the recipe because let’s face it… they’re just potato skins. But that’s exactly why I should share this recipe: cheesy, bacon-topped potato skin goodness.The platedisappeared before 1st quarter hadended.
But seriously. Agreat potato skin is really everything you want out of comfort food/game food grub. Salty and crispy,with enough starchy weightto satisfy your hunger. My ideal potato skin is cut thin so that it’s not just a twice-baked potato. Nor is it a pencil thin, crunchy piece of potato skin. How disappointing. Rather, the potato should be cooked just right with the best of the best toppings. Crispy real bacon, not bits out of a can. Sour cream, chives, and a whole lotta melted cheese.
And if you love potato skins as much as I do, you have to try them with sweet potatoes. Dare I say they’re even better than regular potato skins. Plus you get all the fiber, vitamin A, and other good stuff. Orange for the win.
Video Tutorial
Loaded sweet potato skins are so simple. The potatoes are hollowed out, leaving just enough edge, then filled back up with the mashed sweet potato. I highly recommend mashing thesweet potatoes with a little milk to make the filling smooth andextracreamy. Top the filled skins with cheese, bake, add bacon, enjoy.
Crunch, crunch, crunch. The trick to their crisp? After hollowing out the skins, drizzle them with olive oil. Don’t leave it out! Once drizzled, bake the potato skins for about 10 minutes before filling them.
When I’m feelinglike something a little healthier,I add a little garlicky spinachto the filling. This is how I do it: three handfuls of spinach cooked down on the stove with 1 clove of minced garlic and 1 Tablespoon of olive oil. Mash this into the sweet potato filling and fill the hollowed out skins as directed below. Then, I usually topeach filled skin with 1 Tablespoon of shredded cheese. And I skip the bacon. Bake, and enjoy with a salad—makes a great, meat-free healthy meal. Try it!
These crispy skins are becoming a game-time staple.
Can’t get enough sweet potatoes? Trysweet potato casserole, candied sweet potatoes, or cinnamon sugar sweet potato friesnext.
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Loaded Sweet Potato Skins
5 Stars4 Stars3 Stars2 Stars1 Star5 from 2 reviews
Enjoy a big plate of extra crispy, extra loaded sweet potato skins in no time! This game-time favorite is hard to resist.
Ingredients
4 medium sweet potatoes
1 Tablespoonolive oil
1/4 cupmilk*
1/4 teaspoonsalt
ground black pepper, to taste
1 cup shredded cheese (I use half sharp cheddar and half mozzarella)
4 strips bacon, cooked until crispy, and crumbled
for serving: sour cream and chopped chives
Instructions
Preheat oven to 400°F (204°C). 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 375°F (191°C). 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.
Skins are best enjoyed immediately. Cover leftovers tightly and store in the refrigerator for up to 3 days.
The Bottom Line. You can eat sweet potato skin. It's a good source of fiber, a nutrient that may help lower the risk of heart disease and keep you feeling full for longer periods of time. The next time you make a sweet potato dish, whether it's a roasted side dish or a hearty, cozy casserole, leave the peel on.
Yes.Eat the skin to capture all the russet potatoes nutrition. The potato skin has more nutrients than the interior of the potato. It has lots of fiber, about half of a medium potato's fiber is from the skin.
When you bake sweet potatoes, the peel's nutrition value decreases. Also, approximately two-thirds of the antioxidants are lost but microwaving or boiling is gentler. The remainder of the sweet potato is the same way. Baking can also reduce vitamin A levels by 80%, twice as much as boiling.
People with kidney problems must avoid eating sweet potatoes because an improper functioning kidney cannot remove potassium from their body, causing high potassium levels that can be harmful to them. Sweet potatoes contain high amounts of oxalates that may increase the risk of calcium-oxalate kidney stones.
Mashing sweet potatoes is helpful because it saves your digestive tract some of the effort of breaking down food. It's also important to remove the potato skin because this can be hard to digest, says Carrie Dennett, MPH, a registered dietitian nutritionist and owner of Nutrition By Carrie.
Sweet potato skins are safe to eat and can be easily added to most recipes. They're rich in fiber, other nutrients, and antioxidants that can help support a healthy gut, increase feelings of fullness, and prevent chronic disease. If you're looking to get the most nutrition out of your sweet potato, keep the peel on.
Though they can both be part of a healthy diet, sweet potatoes are generally healthier than regular potatoes, partly because of their incredibly high vitamin A content. Sweet potatoes are also lower on the glycemic index, meaning that they are less likely than regular potatoes to make your blood sugar spike.
If you enjoy sweet potatoes, you can absolutely enjoy them daily. However, eating multiple sweet potatoes every day could cause a harmless condition called carotenodermia, where your skin turns yellow-orange. You may also want to be cautious about your sweet potato intake if you have a history of kidney stones.
Pioneers in the development of the skins as an appetizer include the Prime Rib Restaurant in Washington DC, R.J.Grunts in Chicago and the TGI Friday's chain out of Dallas Texas.
In the fridge You can keep this recipe in the fridge for 3 days. Eat cold or reheat them fully in the microwave or oven before serving. In the freezer This recipe freezes well. Just wait until it's totally cold and then put into a freezer proof container and freeze for up to 3 months.
Sweet potatoes are rich in oxalate content and can result in the formation of kidney stones. Consuming sweet potatoes in excess can result in sweet potato side effects such as Vitamin A toxicity, which is manifested in skin rashes and headaches.
The beta-carotene in sweet potatoes has been shown to fight inflammation, and eating them regularly can help ease joint pain and other symptoms of inflammatory conditions like arthritis. If you're looking for a delicious way to reduce inflammation, add some sweet potatoes to a salad or bake alongside protein!
Boiling sweet potatoes retains more beta-carotene and makes the nutrient more absorbable than other cooking methods such as baking or frying. Up to 92% of the nutrient can be retained by limiting the cook time, such as boiling in a pot with a tightly covered lid for 20 minutes.
According to Poison.org, the two toxins can cause abdominal pain, diarrhea, vomiting, irregular bowel movements, headache, redness or flushing of the complexion, brain fog, confusion, disorientation and fever. Therefore, you should avoid eating green-skinned potatoes to avoid causing these symptoms.
To get the most antioxidants, leave the skins on and choose colorful varieties like red and purple potatoes. The more color, the more antioxidants. Plus, the skin of some potatoes can have up to 12 times more antioxidants than the flesh. Baked potato skin is a great source of potassium and magnesium.
First, give it a squeeze. It'll be firm if it's fresh, and mushy if it's not. Other signs to check for are discoloration, shriveled skin, black or brown spots, and suspicious odors. And if your sweet potato is moldy or leaking juices, it's definitely over the hill.
Though I stand by my initial assessment that sweet potato skins are “leathery,” they weren't unchewable, and chewing on something infused with bacon fat is pretty fun. (Vegetarians: Try olive or avocado oil.) By itself the peel is pretty bitter, but that bitterness pairs well with the potato's sweet interior.
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