SWEET POTATO SKINS RECIPES

Name: Sweet Potato Skins
Cook time: 30 min
Total time: 3 h
Yield: 8 servings (3 pieces per person)
Ingredients: 6 medium sweet potatoes (about 2 1/2 pounds); 3 tablespoon extra-virgin olive oil; 1 cup shredded part-skim mozzarella; 2 tablespoons grated Parmesan; 2 scallions, thinly sliced; 1/2 cup salsa verde; 1/2 avocado, pitted and cut into small pieces; 1 cup black bean chips, crushed

SWEET POTATO SKINS RECIPE - FOOD NETWORK

Sweet Potato Skins Recipe - Food Network image

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

Total Time 3 hours 0 minutes

Cook Time 30 minutes

Yield 8 servings (3 pieces per person)

Number Of Ingredients 8

Ingredients

6 medium sweet potatoes (about 2 1/2 pounds)
3 tablespoon extra-virgin olive oil
1 cup shredded part-skim mozzarella
2 tablespoons grated Parmesan
2 scallions, thinly sliced
1/2 cup salsa verde
1/2 avocado, pitted and cut into small pieces
1 cup black bean chips, crushed

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.

Nutrition Facts : Calories 140 calorie, FatContent 7 grams, SaturatedFatContent 2 grams, CholesterolContent 5 milligrams, SodiumContent 140 milligrams, CarbohydrateContent 15 grams, FiberContent 3 grams, ProteinContent 4 grams, SugarContent 3 grams

BAKED SWEET POTATO SKINS RECIPE | ALLRECIPES

Baked Sweet Potato Skins Recipe | Allrecipes image

This is a slight variation on the classic game day loaded sweet potato skins. This is one of my original recipes, and a favorite for big games in the fall and winter.

Provided by fouab

Categories Appetizers and Snacks Meat and Poultry Pork

Total Time 1 hours 40 minutes

Prep Time 15 minutes

Cook Time 1 hours 15 minutes

Yield 6 skins

Number Of Ingredients 11

Ingredients

3 sweet potatoes
1 tablespoon olive oil
¼ teaspoon hot chili powder
¼ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
1 pinch salt
1 link spicy chorizo, casings removed and discarded
2 cups grated Chihuahua cheese
¼ cup finely chopped green onions
¼ cup green salsa, or to taste

Steps:

Preheat the oven to 450 degrees F (230 degrees C). Prick sweet 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 oven, leaving oven on. Let potatoes cool 10 minutes.
Cut cooled sweet potatoes lengthwise and scoop out the middle until 1/4-inch of potato skin is left.
Mix olive oil, hot chili powder, paprika, garlic powder, pepper, and salt together in a small bowl. Brush all sides of sweet potatoes with oil mixture.
Bake in the hot oven until crisp, about 15 minutes, turning as necessary.
Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer chorizo to a paper towel-lined plate to drain.
Mix cheese and green onions together in a small bowl and place mixture into the wells of the sweet potato skins. Sprinkle chorizo bits over tops.
Bake in the preheated oven until cheese is melted and golden brown, about 5 minutes. Serve warm with green salsa for dipping.

Nutrition Facts : Calories 292 calories, CarbohydrateContent 17 g, CholesterolContent 55 mg, FatContent 19.2 g, FiberContent 2.2 g, ProteinContent 13.1 g, SaturatedFatContent 10.1 g, SodiumContent 492.2 mg, SugarContent 3.2 g

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