Description
Learn how to make delicious loaded sweet potato skins with this easy recipe. Perfect for a tasty appetizer or snack. Try it today!
Ingredients
- 4 medium sweet potatoes (about 900g)
- 1 Tablespoon olive oil (15 ml)
- 1/4 cup coconut milk (60 ml)
- 1/4 teaspoon (1 ml) salt
- ground black pepper, to taste
- 1 cup (240 ml) shredded cheese (I use half sharp cheddar and half mozzarella)
- 4 strips beef bacon, cooked until crispy, and crumbled
- for serving: yogurt and chopped green onions
Instructions
- Heat your oven to 400°F (204°C). Prepare a large baking sheet by covering it with parchment paper or a silicone mat. Puncture each sweet potato a few times and roast them for 40-50 minutes until tender. Let them cool slightly before slicing each one in half lengthwise.
- Lower the oven setting to 375°F (191°C). Remove the inner sweet potato from the skin, leaving a thin layer still attached, and transfer the scooped portion to a medium bowl. Lay the skins back onto the baking sheet with the cut side facing up, drizzle with olive oil, and bake for another 10 minutes.
- Mix the scooped sweet potato with coconut milk, salt, and black pepper until it becomes smooth and creamy. After the skins have baked for 10 minutes, take them out of the oven. Distribute the mashed sweet potato evenly into each skin and sprinkle cheese on top. Bake for an additional 15 minutes until the cheese is bubbly and melted. Once done, take them out and sprinkle with crumbled beef bacon. Serve with yogurt and chopped green onions, if desired.
- These are best consumed right away. Seal any leftovers tightly and refrigerate them for up to 3 days.
Notes
- For a more flavorful dish, try using a blend of cheeses such as Gruyere, Parmesan, cheddar, and mozzarella.
- Bake the sweet potato skins with olive oil before adding the filling for a crispy texture.
- Customize the flavors by experimenting with toppings like diced avocado, salsa, or a drizzle of hot sauce.
