Healthy Sweet Potato Skins

by Kelli H. on November 11, 2011

Can I just say terrible lighting? Seriously! A little complaining from me going on about the lighting in my photos. When I get home from work and get cooking and by the time it’s done, it is dark outside. Dark outside = my photos suffering. I guess it will have to be something I really work on this winter. Please stick with me while I learn how to use a camera.

On to the food…This.was.tasty.
I spotted it on foodgawker and knew I had to make it immediately. Luckily it’s pretty easy to make but takes a little time since the sweet potatoes have to bake. I forgive that part of the recipe though. You can put your sweet potatoes in the oven and then go take your pup for a walk like I did. Or walk by yourself, or with a friend, or go do chores, or sit on facebook and waste time…whatever you decide to do while your sweet taters bake, I’m sure it will fly by.

David said these were good but were too healthy for him after splurging on Pioneer Woman’s Macaroni and cheese recipe the night before ( a Halloween tradition). I disagree, I thought they were perfect!

Healthy Sweet Potato Skins
Adapted from Pinch of Yum

2 large sweet potatoes, about the same size
1 T olive oil
1 shallot, minced
1 bag baby spinach
1/4 cup sour cream
1 cup chick peas
1/4 cup shredded mozzarella cheese
4 slices bacon, chopped
S&P to taste

1. In a 350 degree oven, bake cleaned sweet potatoes for 45-60 minutes (depends on how big they are) until fork tender.
2. Cut sweet potatoes in half and let cool 5-10 minutes. Saute shallots in olive oil until translucent. Add spinach and cook until wilted. Set aside.
3. Scrape the insides of the sweet potato out into a large bowl. Make sure to leave a thin layer all around the sweet potato so that it can stand up on its own. Mash the sweet potato with sour cream. Stir in the shallot spinach mixture and chick peas. Salt and pepper to taste.
4. Brush sweet potato skins with olive oil and place back in oven for about 5 minutes to crisp them up a bit. Remove from oven and fill skins with the mixture. Top with shredded cheese and bake another 10-15 minutes, or until the cheese is melted.
5. Meanwhile, cook bacon till crisp in the pan you used for the shallot & spinach. Once potatoes are finished baking, top with bacon and serve.

{ 6 comments… read them below or add one }

Tiff @ Love Sweat and Beers November 11, 2011 at 6:15 pm

I like my sweet potatoes plain, but the hubs like cheese on his. I’m sure he’d love these!

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Kristine November 13, 2011 at 8:11 pm

Yum these look so tasty!! So perfect as an appetizer!

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Allison @ PickyEatingRD November 14, 2011 at 1:18 am

These look like a good compromise to make between my bf and I. He loves potato skins, me not so much but this version does look pretty good!!

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David November 14, 2011 at 9:18 pm

I love these pictures, they really look tasty! … I guess that’s probably because they WERE really tasty. haha. 🙂

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~A. Shellie~ September 15, 2013 at 1:55 am

I finally made these tonight, I have been looking at this recipe since you posted it. I didn’t think i would like the skin but it wasn’t bad! The filling was so good that i can’t wait to have my other half tomorrow for lunch! Mark loved them and he doesn’t even care for sweet potatoes. I will be making these again!!
Thanks for the recipe!

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Made in Sonoma September 15, 2013 at 2:07 am

Yay! Happy to hear you liked them! I’ve been thinking about making them again this fall.

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