Savory Sweet Potato Skins

Potato skins are one of my go-to bar foods, but I must say that these homemade sweet potato skins are some of the best I have ever had, period. Once you try these, you may never want skins made from regular potatoes again. Wow – these are absolutely fabulous and so easy to prepare! Plus, sweet potatoes are good for you and are a wonderful source of beta-carotene, vitamin A, vitamin B6, vitamin C, vitamin E, fiber, thiamine, niacin, potassium, copper protein and calcium. If you are serving these at a party, say for the upcoming Super Bowl, you may want to make extra because they are going to go fast.

Ingredients (makes 8 skins)

  • 4 small sweet potatoes
  • 1 tablespoon extra virgin olive oil
  • Kosher salt to taste
  • ½ cup sharp cheddar cheese, grated (I use 2%)
  • ½ cup Colby-Jack cheese, grated (I use 2%)
  • 6 slices of crisp bacon, crumbled
  • ¼ cup green onions, chopped
  • Sour cream (I use light)
  • BBQ Sauce


Preheat oven to 400 degrees F.

Cut the sweet potatoes in half lengthwise. Place on a baking sheet (I line mine with foil for easy cleanup) cut side up, and bake for 20 minutes. Flip the potatoes and cook for another 15 to 20 minutes, but keep an eye on them – you don’t want the insides to be too mushy. Remove the potatoes from the oven and let cool.

Once the potatoes are cool enough to handle, gently scoop out the flesh, leaving a small bit of it in the skin. At this point I mash up the flesh and save it to mix with Lillie’s dry dog food as a special treat. She loves it and I don’t waste any food!

Brush the outside of the skins with the olive oil, sprinkle with salt and bake for 10 minutes. Flip the skins; brush the insides with the oil and bake for another 10 minutes. You want the skins to be somewhat crispy but not overcooked at this point.

Mix together the two cheeses and add to each of the skins. Top with the crumbled bacon. Return the skins to the oven and cook for 3-4 minutes, until the cheese has melted. Remove the skins from the oven and top them with the green onions.

I like to spread mine with sour cream, BBQ sauce, or both.

Bon appétit!

Eat, drink and be merry!

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2 Responses to Savory Sweet Potato Skins

  1. Pingback: Food of the Month, February 2012: Sweet Potatoes | Kel's Cafe of All Things Food

  2. Pingback: Raleigh’s Best Potato Skins | Kel's Cafe of All Things Food

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