A Sweet Twist on Potato Skins
This is a great spin on the classic potato skin. Sweet potatoes are nutrient rich and are lower on the glycemic index than white potatoes. We did not fry the sweet potato skins which adds unwanted fat and calories. The smoked Spanish paprika provides a sweet and smoky flavor, which is further enhanced by the earthiness of the nutmeg. Turkey bacon adds the salty meat taste while remaining lower in salt and fat than it's pork counterpart.
This is a super simple dish to make and makes a great appetizer, side or light meal.
Tip: If you do not have buttermilk,(and I never do),you can put 1/4 cup of regular low fat milk in a cup and add 1/4 teaspoon of lemon juice. Let it set for 5 minutes and use in place of buttermilk.
These sweet potato skins are low in cholesterol and are an excellent source of Vitamin A.
- Preheat oven to 400 degrees, put sweet potatoes on a baking sheet, rub outsides with olive oil and bake for 45 minutes until tender but not too mushy.
- Cool potatoes so they can be handled
- Slice potatoes lengthwise and scoop the flesh into a mixing bowl
- Add buttermilk, paprika and nutmeg and mash until smooth
- Spoon the filling back into the sweet potato halves
- Arrange potatoes on baking sheet and bake at 400 degrees until the potatoes get a little brown around the edges and heated through. About 15 minutes
- Garnish with bacon crumbles and sliced green onions