Loaded Paleo Sweet Potato Skins
Dear enthusiastic, semi-interested, and indifferent football fans,
I hear there’s a big game this weekend?
I’m using this year’s Super Bowl as an as excuse to share my recipe for crispy, chewy, savory, sweet potato skins.
Really, these things are dynamite. I accidentally (?) ate 5 in one sitting.
During my college years, you could easily spot me at dinner with friends. Sitting in a sea of people with sensible orders, I was the one sipping on a giant beer and devouring the appetizer plate of potato skins (no, I don’t share).
Healthy? Nope. I did not care.
The bacon, the onion, the sour cream … it allllll worked for me.
I haven’t had one in ages and decided that the time has come for a healthier potato skin!
Although you can easily keep the recipe strict paleo, I recommend adding a dollop of non-fat greek yogurt. Greek yogurt is a great sub for sour cream and is absolutely good for you – (okay, in moderation). There are 18 g of protein, 7g carbs, and 100 cals in a single serving! I say, dollop to your heart’s desire.
Here are a few other healthy game day recipe ideas:
Paleo Margarita (revving up for national marg day on 02/22)
Hope you enjoy the game! Me? I’m in it for the food, commercials, and commentary.
Paleo Sweet Potato Skins
Adapted from The Pioneer Woman
Makes 8 skins
4 Sweet Potatoes (about 2” in diameter)
6 Slices of Bacon (I prefer the thick-cut peppered bacon)
¼ cup Chopped Green Onion
¼ cup Non-Fat Greek Yogurt (optional)
Preheat oven to 400 F and line a baking sheet with aluminum foil.
Take a wet cloth and thoroughly wipe down the outside of the potatoes. You’re going to eat the skin, so you want it clean and whisker-free.
Rub the now clean potatoes with a drizzle of EVOO. Make sure you cover the entire surface.
Bake at 400 F for 45 minutes.
Remove from oven and let cool completely (or until cold enough to handle).
Once cooled, turn the oven back onto 400 F.
Cut each potato in half long ways.
Using a fork to loosen the sweet potato meat, start scraping out the innards.
You need to be sure you leave between ¼ and ½” of sweet potato on the skin.
Rub the inside and outside of the skins with more EVOO and sprinkle every side with a generous amount of kosher salt.
Place facedown on the baking sheet and bake at 400 F for another 8 minutes.
Flip over face-up and bake for 4 minutes.
Use a spatula and let them cool slightly before you move from the baking sheet to a plate.
Chop the bacon into small ½“ pieces and sauté until crispy.
After cooked, place on a paper towel to drain off the grease.
Sprinkle an even amount of bacon in each skin, top with the green onion, and finish with a dollop of Greek yogurt.
Time: 2 hours total
Bake Time: 1 hour
Rest Time: 30 minutes