Loaded Sweet POtatoe Skins
LaRee
ingredients
- 4 med sweet potatoes, scrubbed and patted dry
- 1 Tbs olive oil
- coarse salt and pepper
- 1/4 cup low fat buttermilk
- 1/4 tsp sweet paprika, plus garnish
- 4 slices bacon
- 1/4 cup reduced fat sour cream
- 1 scallion, sliced for garnish
directions
- 1
Preheat oven to 450°. On a rimmed baking sheet, rub sweet potatoes with oil; season with salt and pepper. Bake until tender, 40-45 minutes. Let cool on sheet. If serving, keep oven on.
- 2
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 iwth filling. (To store, refridgerate up to 2 days.)
- 3
Arrange sweet potato skins on sheet; bake until lightly browned around the edges, about 15 minutes.
- 4
Meanwhile, in a skillet, cook bacon over medium until crisp, 5-8 minutes. Drain on a paper towel lined plate; crumble. Stir together sour cream and 2 Tbs water; drizzle over sweet potato skins. Garnish with bacon, paprika, and scallions; cut in half to serve.
Source: LaRee
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