SWEET POTATO SKINS
We love the combo of sweet potato and spicy salsa verde in this healthy version of an appetizer classic. Mash up the leftover scooped-out sweet potatoes and add them to a cheese quesadilla or regular twice-baked potatoes for a marbled effect.
Provided by Food Network Kitchen
Categories appetizer
Time 3h
Yield 8 servings (3 pieces per person)
Number Of Ingredients 8
Steps:
- Position an oven rack in the top of the oven, and preheat to 350 degrees F. Put the sweet potatoes on a rimmed baking sheet, and bake until fork-tender, 40 to 50 minutes. Let cool completely. (The potatoes can be baked, cooled and refrigerated a day ahead.) Split each in half lengthwise, and scoop out most of the flesh, leaving about a 1/4-inch border all around. (Save the scooped-out flesh for making mashed sweet potatoes later.)
- Preheat the oven to 400 degrees F. Put a rack on a rimmed baking sheet. Arrange the potato skins skin-side up on the rack, and brush with 2 tablespoons of the oil. Bake until the skins are slightly browned, 20 to 30 minutes. Let cool completely, then cut each in half crosswise.
- Arrange the pieces skin-side down on the rack, and sprinkle each with mozzarella, Parmesan and scallions. Bake until the mozzarella melts, 8 to 10 minutes. Remove the potato skins from the oven, and drizzle with the remaining tablespoon of oil. Top each with some salsa verde and avocado. Sprinkle with crushed chips.
STUFFED SWEET POTATO SKINS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Put the sweet potatoes on a parchment-lined baking sheet and bake until soft when pierced with a fork, about 1 hour. Let cool for 15 minutes.
- Slice the potatoes in half lengthwise and scoop out most of the flesh into a bowl. Brush the empty potato skins with the olive oil and season with salt and pepper. Return the skins to the baking sheet and bake until crispy, about 15 minutes.
- Meanwhile, add the beans to the bowl with the sweet potato flesh; add the cumin, chili powder, scallions and jalapeño and mix. Season with salt and pepper.
- Remove the potato skins from the oven and fill with the bean mixture. Fit a baking sheet with a wire rack. Transfer the filled potato skins to the rack and bake until warmed through and slightly browned on top, another 20 minutes.
- Meanwhile, blend the sour cream, lime juice and avocado in a food processor until smooth. Season with salt and pepper. Set aside.
- Heat a medium skillet over medium-high heat. Add the chorizo and cook, stirring to break up the meat, until browned and crispy, 8 to 10 minutes. Drain off the fat. Top the potato skins with the warm crispy chorizo, avocado-sour cream drizzle and sliced scallion greens.
LOADED SWEET-POTATO SKINS
We used flavorful sweet potatoes instead of white potatoes, baked them, and topped them with a drizzle of sour cream and a small amount of crumbled bacon.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h20m
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 145 g, Fat 4 g, Fiber 3 g, Protein 4 g
LOADED BAKED POTATO SKINS
Loaded potato skins... This is one of our favorite appetizers. I use the thicker cut of bacon and men always devour them!
Provided by Kimm
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h15m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
- Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven.
- When potatoes are cool enough to handle, cut them lengthwise and scoop out flesh to within 1/4 inch of skin. Reserve flesh for another use. Place skins back onto the baking sheet.
- Combine olive oil, Parmesan cheese, salt, garlic powder, paprika, and pepper in a small bowl; brush over both sides of skins.
- Return to the oven and bake until very crisp, about 10 minutes, turning skins halfway though.
- Sprinkle skins with Cheddar cheese and bacon. Return to the oven and bake until cheese is melted, about 2 more minutes.
- Serve topped with sour cream and green onions.
Nutrition Facts : Calories 931.9 calories, Carbohydrate 70.7 g, Cholesterol 120.7 mg, Fat 54.6 g, Fiber 5.3 g, Protein 41.2 g, SaturatedFat 22.2 g, Sodium 1921.4 mg, Sugar 3 g
BAKED POTATO SKINS
Now this restaurant favorite can be prepared at home. Be sure to make enough because they will quickly disappear. You can use the leftover potato pulp to make a batch of mashed potatoes.-Terry Hill, Hairy Hill, Alberta
Provided by Taste of Home
Categories Appetizers
Time 1h20m
Yield 6-10 servings.
Number Of Ingredients 10
Steps:
- Bake potatoes at 400° for 1 hour or until tender. Cool slightly; cut in half lengthwise and scoop out pulp, leaving 1/4 in. shell. (Save removed potato pulp for another use.) , Cut skins into strips or halves; brush skin sides with butter and place on a baking sheet. Sprinkle pulp sides with salt and paprika; top each with the green onions, bacon, ham or shrimp, chopped peppers and cheese. , Bake at 450° for 10-15 minutes or until cheese is melted and skins are crisp. Serve with sour cream.
Nutrition Facts : Calories 432 calories, Fat 18g fat (11g saturated fat), Cholesterol 68mg cholesterol, Sodium 499mg sodium, Carbohydrate 55g carbohydrate (6g sugars, Fiber 5g fiber), Protein 13g protein.
LOADED SWEET POTATO SKINS RECIPE BY TASTY
Here's what you need: sweet potatoes, olive oil, whole milk, salt, pepper, shredded mozzarella cheese, shredded cheddar cheese, bacon, sour cream, fresh chive
Provided by Tucker Iida
Categories Appetizers
Yield 8 servings
Number Of Ingredients 10
Steps:
- Pierce each sweet potato a few times and bake at 400˚F (200˚C) for 50 minutes, or until soft.
- Let potatoes cool then cut in half lengthwise.
- Scoop out potato flesh leaving a thin layer of sweet potato inside, and add flesh to a medium bowl.
- Place skins back on baking sheet, drizzle with olive oil and bake at 400˚F (200˚C) for 10 minutes.
- Mash sweet potato flesh with milk, salt, and pepper until smooth and creamy.
- Remove sweet potato skins from oven, fill each with an equal amount of potato mixture and top with cheese. Bake at 400˚F (200˚C) for 15 minutes until the cheese is melted.
- Remove skins from oven and top with crumbled bacon. Serve with sour cream and chives.
- Enjoy!
Nutrition Facts : Calories 282 calories, Carbohydrate 28 grams, Fat 13 grams, Fiber 3 grams, Protein 12 grams, Sugar 9 grams
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