3 Potato Skin Recipes That Satisfy Cravings
Potato skins are a satisfying side dish, and appetizer.
But they can add unwanted pounds to your waistline if they don’t stay on your cheat day menu. Eat them a few days a week with these healthy versions of one of everyone’s favorite foods.
1. Southwest Sweet Potato Skins
A Southwestern take on this potato skin classic brings some spicy flavor and refreshing flavors, that are delicious any time of year.
- 4 small sweet potatoes
- 1 medium red onion, chopped
- ½ cup yellow bell peppers
- ¼ cup cilantro, finely chopped
- ¼ cup tomatoes
- 1 tablespoon fresh lime juice
- 1 cup Sharp Cheddar Cheese
- 1 teaspoon coarse salt
- 1 tablespoon extra virgin olive oil
- 1 tablespoon sour cream for topping
1. Pre-heat oven to 425˚ and cut the sweet potatoes in half placing each with the cut side up on a baking tray. Bake until the potato has softened, about 25-30 minutes.
2. While the sweet potatoes bake, heat ½ tablespoon of olive oil in a skillet and add diced onions and bell peppers. Let sauté until onions become translucent. Stir in tomatoes, cilantro, and lime juice an continue to cook until mixture is heated through, set aside until the potato skins are done.
3. Once sweet potatoes are soft, scoop out the insides leaving ¼” of sweet potato in the skin. Turn skins upside down, brush with remaining olive oil, and sprinkle with salt. Bake for 10 minutes, flip, and bake for another 10 minutes, or until the skin is crispy. Sprinkle shredded cheese in the insides of the skins and return to the oven to bake for another 4-5 minutes until cheese has melted. Remove and top with onion mixture and sour cream, and a sprinkle of chopped cilantro.
Chickpea Sweet Potatoe Skins
This healthy take on a traditional favorite provides a good dose of protein, beta-carotene and tons of flavor!
- 2 medium or large sweet potatoes
- 1½ tablespoons extra virgin olive oil
- 1 sweet white onion, minced
- 1 bag fresh baby spinach
- ¼ cup light sour cream
- 2 ounces light cream cheese
- 1 cup chickpeas
- ¼ cup shredded mozzarella cheese
- Salt and pepper to taste
1. Bake sweet potatoes at 350 for 45-60 minutes, or until fork tender.
2. Cut sweet potatoes in half and let cool for 5-10 minutes. While sweet potatoes are cooling, sauté the onion with the oil over medium heat until translucent. Add fresh spinach and heat for 2-3 minutes, until spinach has cooked down. Set aside.
3. Scrape the sweet potato out of the peel, leaving a thin layer inside with the peel so that it can stand up on its own. Mash the sweet potato with the cream cheese and sour cream. Stir in chickpeas, spinach, and salt and pepper.
4. Coat potato skins with a drizzle of oil and bake for about 5 minutes to get a crispier outside. Remove from oven and fill each skin with the sweet potato mixture and top with shredded mozzarella cheese. Bake again for 10-15 minutes, or until cheese is melted and filling is heated through.
- 6 medium sweet potatoes
- 3 boneless, skinless chicken breasts, cooked and shredded
- 1/2-3/4 cup Walden Farms BBQ sauce
- 1 cup freshly grated sharp cheddar cheese
- 1/2 teaspoon coarse salt
- 1/4 teaspoon fresh ground pepper
- 1 medium red onion, thinly sliced
- 2 teaspoons olive oil and extra for brushing
- 2 slices bacon, cooked and crumbled
- Fresh cilantro, finely chopped for topping
1. Preheat oven to 400 degrees F. Cut sweet potatoes in half lengthwise, then lay them cute side down on a foil-lined baking sheet. Bake for 30-35 minutes, or until soft. When finished, let them cool 3-5 minutes.
2. While potatoes are baking, heat a skillet over medium-low heat and add olive oil. Add sliced onions and 1/4 teaspoons salt, then cook until caramelized, stirring occasionally, for 15-20 minutes. Add shredded chicken to a bowl and mix with 1/3 cup BBQ sauce. Set aside.
3. Once potatoes are cool enough to handle, scoop out sweet potato flesh, leaving just the slightest bit in the skin. Set aside about half of the sweet potato flesh, saving it for later use. Take the other half and mash it with 1/4 cup cheddar cheese, 1/4 teaspoon salt and pepper. Take the potato skins and place them bake on a baking sheet cut-side down, then brush or spray the skin with olive oil and sprinkle with salt and pepper if desired. Cook for 10 minutes, then flip and cook for 3-4 minutes more.
4. Remove skin from the oven and fill each with about 1-2 tablespoons of the cheddar sweet potato mash, some BBQ chicken, bacon and caramelized red onions. Top with additional cheddar and place on the baking sheet, repeating with remaining potatoes. Bake for 4-5 minutes more, then serve hot and top with cilantro.
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