Sweet Potato Skins Recipes

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LOADED SWEET POTATO SKINS



Loaded Sweet Potato Skins image

Enjoy a big plate of extra crispy, extra loaded sweet potato skins in no time! This game-time favorite is hard to resist.

Provided by Sally

Categories     Appetizer

Time 1h30m

Number Of Ingredients 8

4 medium sweet potatoes
1 Tablespoon olive oil
1/4 cup milk*
1/4 teaspoon salt
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

Steps:

  • 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.
  • Cover leftovers tightly and store in the refrigerator for up to 3 days.

ELEGANT SWEET POTATO SKINS



Elegant Sweet Potato Skins image

Provided by Food Network

Categories     appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 6

4 sweet potatoes
Pinch salt and freshly ground black pepper
2 tablespoons melted butter
8 ounces brie with rind removed
2 cup walnuts in syrup
Chives, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • Wash and dry potatoes. Bake in the oven for 35 to 45 minutes, or until tender and not mushy. Remove from the oven and let cool.
  • Cut the potatoes in half. Scoop out the flesh of the potatoes and reserve for another use. Season with salt and freshly ground black pepper, and drizzle with melted butter.
  • Place the skins on a baking sheet and return to the oven to bake for about 10 minutes, or until crisp.
  • Top each skin with 1 ounce of brie and 1/4 cup walnuts. Place the skins on a baking sheet and broil until the cheese is bubbly; about 5 minutes. Garnish with chopped chives.

ELEGANT SWEET POTATO SKINS



Elegant Sweet Potato Skins image

Make and share this Elegant Sweet Potato Skins recipe from Food.com.

Provided by PalatablePastime

Categories     Yam/Sweet Potato

Time 1h15m

Yield 8 skins

Number Of Ingredients 6

4 medium sweet potatoes
1 pinch salt & freshly ground black pepper
2 tablespoons melted butter
8 ounces brie cheese, with rind removed
1 cup candied walnuts or 1 cup candied pecans, chopped
fresh chives

Steps:

  • Preheat oven to 400°F.
  • Roast potatoes in the oven for 30-45 minutes until they are fully cooked, but not very soft; cool.
  • Halve potatoes and scoop out as much flesh as you can without tearing outer skin. Reserve the inside flesh for another use.
  • Brush cavities of the potato skins with butter, and season to taste with salt and pepper.
  • Heat oven to Broil.
  • Broil the seasoned skins for 5-10 minutes, until they crisp up, being careful not to burn.
  • Top hot skins with 1 ounce of brie (without rind) and some of the chopped nuts.
  • Return to broiler for a few minutes to allow cheese to soften and get hot.
  • Garnish with fresh chives if desired, and serve.

Nutrition Facts : Calories 176.2, Fat 10.8, SaturatedFat 6.8, Cholesterol 36, Sodium 239.7, Carbohydrate 13.2, Fiber 1.9, Sugar 2.9, Protein 6.9

HOMEMADE POTATO SKINS



Homemade Potato Skins image

Homemade potato skins are great while watching football or serving at a casual party. There is absolutely no need to deep fry them. As long as the skins are cooked at a high heat, they will be perfectly crispy! After eating these my boyfriend proclaimed, "no need to spend ten bucks at a restaurant anymore!"

Provided by Brooke

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h50m

Yield 6

Number Of Ingredients 9

6 small russet potatoes, scrubbed
1 tablespoon olive oil, or as needed
1 tablespoon canola oil, or as needed
salt to taste
6 slices center-cut bacon
ground black pepper to taste
½ cup shredded Cheddar cheese, or to taste
¼ cup sour cream, or to taste
2 medium green onions, thinly sliced

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Rub potatoes with olive oil and place on a baking sheet.
  • Bake in the preheated oven until tender, about 1 hour. Remove from the oven and let sit until cool enough to handle, about 10 minutes. Increase the oven temperature to 450 degrees F (230 degrees C).
  • Cut potatoes in half lengthwise. Scoop out the flesh, leaving 1/4 inch on the skin. Brush canola oil all over the potato skins, outside and inside, and sprinkle with salt. Reserve flesh for another use.
  • Bake skins in the preheated oven for 10 minutes. Flip and continue to bake for 10 minutes more. Remove from the oven. Turn on the oven's broiler.
  • Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
  • Arrange the potato skins flesh-side up on a roasting pan or rack. Sprinkle the insides with pepper, Cheddar cheese, and crumbled bacon. Return to the oven and broil until cheese is bubbly, about 2 minutes. Remove from the oven.
  • Add a dollop of sour cream to each skin and sprinkle with green onions.

Nutrition Facts : Calories 289.4 calories, Carbohydrate 30.8 g, Cholesterol 26.4 mg, Fat 14.4 g, Fiber 3.9 g, Protein 10.1 g, SaturatedFat 5.5 g, Sodium 299.3 mg, Sugar 1.5 g

LOADED SWEET POTATO SKINS RECIPE BY TASTY



Loaded Sweet Potato Skins Recipe by Tasty image

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

4 sweet potatoes
1 tablespoon olive oil
¼ cup whole milk
salt, to taste
pepper, to taste
½ cup shredded mozzarella cheese
½ cup shredded cheddar cheese
4 strips bacon, cooked until crispy, and crumbled
sour cream, for serving
fresh chive, chopped, for serving

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

PARMESAN-ROASTED SWEET POTATO SKINS



Parmesan-Roasted Sweet Potato Skins image

Make and share this Parmesan-Roasted Sweet Potato Skins recipe from Food.com.

Provided by Sydney Mike

Categories     Low Cholesterol

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs sweet potatoes, small in size
2 ounces parmesan cheese, grated
3 tablespoons fresh parsley, chopped
2 garlic cloves, minced
1/2 teaspoon oregano
1/2 teaspoon rosemary, crumbled
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Prick the sweet potatoes with a fork, then place them on a baking sheet & bake for about 35-45 minutes or until they are tender but not mushy, then remove them from the oven & set them on a wire rack to cool, while increasing the oven temperature to broil.
  • In a medium bowl, combine the Parmesan cheese, parsley, garlic, oregano, rosemary, salt & ground pepper.
  • When potatoes are cool enough to handle, halve them lengthwise & scoop the flesh out of the skins, leaving a shell from 1/4-inch to 1/2-inch thick. Cut each sweet potato shell lengthwise into 1/2-inch-wide wedges.
  • Add the skins to the herbed Parmesan mixture & gently toss to combine.
  • Place the sweet potato wedges on a baking sheet & broil from 4 to 5 inches from the heat for 4 to 6 minutes, or until the cheese is melted & bubbly.
  • Serve hot & ENJOY!

Nutrition Facts : Calories 173.4, Fat 2.8, SaturatedFat 1.7, Cholesterol 8.3, Sodium 325.9, Carbohydrate 31.4, Fiber 4.7, Sugar 6.4, Protein 6.2

CHICKEN FAJITA SWEET POTATO SKINS RECIPE BY TASTY



Chicken Fajita Sweet Potato Skins Recipe by Tasty image

Here's what you need: sweet potatoes, red bell pepper, yellow bell pepper, green bell pepper, onion, chicken breast, mozzarella cheese, olive oil, chili powder, cumin, garlic powder, salt, pepper

Provided by Mercedes Sandoval

Categories     Appetizers

Yield 2 servings

Number Of Ingredients 13

2 sweet potatoes
½ red bell pepper, sliced
½ yellow bell pepper, sliced
½ green bell pepper, sliced
½ onion, sliced
1 chicken breast
3 tablespoons mozzarella cheese, divided
olive oil
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Preheat oven to 400˚F (200˚C).
  • Using a fork, poke holes down one side of each sweet potato. Microwave for 3-5 minutes, or until softened. Let sweet potatoes cool before handling.
  • Cut the sweet potatoes in half and carve out the centers, leaving a small rim around the outside of each "boat."
  • Place sweet potato boats on a baking sheet covered in parchment paper. Add the bell peppers and onion to the other side of the baking sheet.
  • Mix the fajita seasoning ingredients together.
  • Drizzle in olive oil. Season the boats and veggies.
  • Add chicken breast on top of the veggies, drizzle in olive oil and add additional seasoning.
  • Bake 20-25 minutes, or until chicken reaches 165˚F (75˚C). Let cool for a few minutes.
  • Shred the chicken with 2 forks and mix together with the veggies.
  • Fill up sweet potato boats and top with mozzarella cheese.
  • Bake for 5 more minutes, or until cheese is melted.
  • Garnish with your favorite toppings (we used guacamole and cilantro).
  • Enjoy!

Nutrition Facts : Calories 585 calories, Carbohydrate 71 grams, Fat 20 grams, Fiber 11 grams, Protein 33 grams, Sugar 24 grams

LOADED SWEET-POTATO SKINS



Loaded Sweet-Potato Skins image

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

4 medium sweet potatoes (about 2 pounds total), scrubbed and patted dry
1 tablespoon olive oil
Coarse salt and ground pepper
1/4 cup low-fat buttermilk
1/4 teaspoon sweet paprika, plus more for garnish
4 slices bacon
1/4 cup reduced-fat sour cream
1 scallion, sliced, for garnish

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

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