Loaded Sweet Potato Skins Recipe By Tasty

LOADED SWEET-POTATO SKINS

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.

LOADED SWEET POTATO SKINS

Steps:

• Preheat your oven to 400 degrees F. Roast the potatoes on a baking sheet until they can be easily pierced with a fork, 40 to 50 minutes. Remove from the oven and let sit until cool enough to handle. Leave the oven on for the final bake.
• Cut the potatoes in half lengthwise. Using a metal spoon, scoop out 3/4 of the potato flesh into a medium bowl, leaving the skins protected by a layer of potato. Put the potato shells skin-side down on the baking sheet.
• Mash the potato filling in the bowl then stir in the butter, smoked gouda and smoked paprika. Add salt and pepper, to taste.
• Divide the filling equally among the potato skins and return to the oven for 10 minutes.
• Remove the potatoes and top with a dollop of sour cream, a sprinkle of scallions, freshly cracked black pepper and chopped parsley.

LOADED BAKED POTATO SKINS

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.

LOADED SWEET POTATO SKINS RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF (200ºC).
• Take potatoes and poke them on all sides with a fork, then place on a parchment-lined baking tray
• Bake for 50 minutes, or until fork tender.
• Allow potatoes to cool, then cut off either end and 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.
• Bake skins 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 and diced tomatoes.
• Bake at 400˚F (200˚C) for 15 minutes until the cheese is melted.
• Allow to cool 5 minutes.
• Enjoy!

LOADED SWEET POTATO SKINS

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.

LOADED SWEET POTATO SKINS RECIPE BY TASTY

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!

LOADED SWEET POTATO SKINS

Steps:

• Preheat oven to 400.
• Cut sweet potatoes in half lengthwise, set on a baking sheet, and bake cut side up for 30-40 minutes. Remove from oven and let cool. Once cool enough to handle, scoop out sweet potato flesh, leaving just the slightest bit in the skin. Discard the flesh.
• Flip skins over so skin side is up. Brush with olive oil and sprinkle with sea salt, then bake for 10 minutes. Flip, brush insides with olive oil, and bake for 10 more minutes.
• Remove skins and place a sprinkling of cheese in each, topping with bacon. Place back in the oven for 2-3 minutes, or until cheese is melted. Remove and top with green onions and greek yogurt (or sour cream, of course!)