SWEET POTATO SKINS
We love the combo of sweet potato and spicy salsa verde in this healthy version of an appetizer classic. Mash up the leftover scooped-out sweet potatoes and add them to a cheese quesadilla or regular twice-baked potatoes for a marbled effect.
Provided by Food Network Kitchen
Categories appetizer
Time 3h
Yield 8 servings (3 pieces per person)
Number Of Ingredients 8
Steps:
- Position an oven rack in the top of the oven, and preheat to 350 degrees F. Put the sweet potatoes on a rimmed baking sheet, and bake until fork-tender, 40 to 50 minutes. Let cool completely. (The potatoes can be baked, cooled and refrigerated a day ahead.) Split each in half lengthwise, and scoop out most of the flesh, leaving about a 1/4-inch border all around. (Save the scooped-out flesh for making mashed sweet potatoes later.)
- Preheat the oven to 400 degrees F. Put a rack on a rimmed baking sheet. Arrange the potato skins skin-side up on the rack, and brush with 2 tablespoons of the oil. Bake until the skins are slightly browned, 20 to 30 minutes. Let cool completely, then cut each in half crosswise.
- Arrange the pieces skin-side down on the rack, and sprinkle each with mozzarella, Parmesan and scallions. Bake until the mozzarella melts, 8 to 10 minutes. Remove the potato skins from the oven, and drizzle with the remaining tablespoon of oil. Top each with some salsa verde and avocado. Sprinkle with crushed chips.
STUFFED SWEET POTATO SKINS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Put the sweet potatoes on a parchment-lined baking sheet and bake until soft when pierced with a fork, about 1 hour. Let cool for 15 minutes.
- Slice the potatoes in half lengthwise and scoop out most of the flesh into a bowl. Brush the empty potato skins with the olive oil and season with salt and pepper. Return the skins to the baking sheet and bake until crispy, about 15 minutes.
- Meanwhile, add the beans to the bowl with the sweet potato flesh; add the cumin, chili powder, scallions and jalapeño and mix. Season with salt and pepper.
- Remove the potato skins from the oven and fill with the bean mixture. Fit a baking sheet with a wire rack. Transfer the filled potato skins to the rack and bake until warmed through and slightly browned on top, another 20 minutes.
- Meanwhile, blend the sour cream, lime juice and avocado in a food processor until smooth. Season with salt and pepper. Set aside.
- Heat a medium skillet over medium-high heat. Add the chorizo and cook, stirring to break up the meat, until browned and crispy, 8 to 10 minutes. Drain off the fat. Top the potato skins with the warm crispy chorizo, avocado-sour cream drizzle and sliced scallion greens.
ELEGANT SWEET POTATO SKINS
Make and share this Elegant Sweet Potato Skins recipe from Food.com.
Provided by PalatablePastime
Categories Yam/Sweet Potato
Time 1h15m
Yield 8 skins
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- Roast potatoes in the oven for 30-45 minutes until they are fully cooked, but not very soft; cool.
- Halve potatoes and scoop out as much flesh as you can without tearing outer skin. Reserve the inside flesh for another use.
- Brush cavities of the potato skins with butter, and season to taste with salt and pepper.
- Heat oven to Broil.
- Broil the seasoned skins for 5-10 minutes, until they crisp up, being careful not to burn.
- Top hot skins with 1 ounce of brie (without rind) and some of the chopped nuts.
- Return to broiler for a few minutes to allow cheese to soften and get hot.
- Garnish with fresh chives if desired, and serve.
Nutrition Facts : Calories 176.2, Fat 10.8, SaturatedFat 6.8, Cholesterol 36, Sodium 239.7, Carbohydrate 13.2, Fiber 1.9, Sugar 2.9, Protein 6.9
ELEGANT SWEET POTATO SKINS
Steps:
- Preheat the oven to 400 degrees F.
- Wash and dry potatoes. Bake in the oven for 35 to 45 minutes, or until tender and not mushy. Remove from the oven and let cool.
- Cut the potatoes in half. Scoop out the flesh of the potatoes and reserve for another use. Season with salt and freshly ground black pepper, and drizzle with melted butter.
- Place the skins on a baking sheet and return to the oven to bake for about 10 minutes, or until crisp.
- Top each skin with 1 ounce of brie and 1/4 cup walnuts. Place the skins on a baking sheet and broil until the cheese is bubbly; about 5 minutes. Garnish with chopped chives.
PARMESAN-ROASTED SWEET POTATO SKINS
Make and share this Parmesan-Roasted Sweet Potato Skins recipe from Food.com.
Provided by Sydney Mike
Categories Low Cholesterol
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Prick the sweet potatoes with a fork, then place them on a baking sheet & bake for about 35-45 minutes or until they are tender but not mushy, then remove them from the oven & set them on a wire rack to cool, while increasing the oven temperature to broil.
- In a medium bowl, combine the Parmesan cheese, parsley, garlic, oregano, rosemary, salt & ground pepper.
- When potatoes are cool enough to handle, halve them lengthwise & scoop the flesh out of the skins, leaving a shell from 1/4-inch to 1/2-inch thick. Cut each sweet potato shell lengthwise into 1/2-inch-wide wedges.
- Add the skins to the herbed Parmesan mixture & gently toss to combine.
- Place the sweet potato wedges on a baking sheet & broil from 4 to 5 inches from the heat for 4 to 6 minutes, or until the cheese is melted & bubbly.
- Serve hot & ENJOY!
Nutrition Facts : Calories 173.4, Fat 2.8, SaturatedFat 1.7, Cholesterol 8.3, Sodium 325.9, Carbohydrate 31.4, Fiber 4.7, Sugar 6.4, Protein 6.2
LOADED SWEET POTATO SKINS
Packed with vitamin A, roasted sweet potatoes are creamy, delicious and have more fiber and less starch than their pale cousins. Here, I load sweet potato skins with smoky Gouda cheese, sour cream, scallions and parsley. It's a very versatile recipe so feel free to play with the filling and topping ingredients.
Provided by JJ Johnson
Categories main-dish
Time 1h50m
Yield 4 main course servings or 8 appetizer servings
Number Of Ingredients 8
Steps:
- Preheat your oven to 400 degrees F. Roast the potatoes on a baking sheet until they can be easily pierced with a fork, 40 to 50 minutes. Remove from the oven and let sit until cool enough to handle. Leave the oven on for the final bake.
- Cut the potatoes in half lengthwise. Using a metal spoon, scoop out 3/4 of the potato flesh into a medium bowl, leaving the skins protected by a layer of potato. Put the potato shells skin-side down on the baking sheet.
- Mash the potato filling in the bowl then stir in the butter, smoked gouda and smoked paprika. Add salt and pepper, to taste.
- Divide the filling equally among the potato skins and return to the oven for 10 minutes.
- Remove the potatoes and top with a dollop of sour cream, a sprinkle of scallions, freshly cracked black pepper and chopped parsley.
VEGETARIAN CLASSIC POTATO SKINS
For me, this is a make-ahead recipe so the taters can cook while I'm working and I can freeze the finished product so I can easily nuke or toast them for a fast meal in the future. But these are also so delicious fresh out of the oven, I can never resist not eating at least one! :) Please note that these measurements are approximate. Sometimes I can make more than 8 potatoes but only about 4 large ones, or 6-8 little ones, will fit in my convection oven-- this recipe is to give you more of an idea of what to buy and how to make them rather than be exact.
Provided by the80srule
Categories < 4 Hours
Time 1h55m
Yield 8 taters, 8 serving(s)
Number Of Ingredients 5
Steps:
- Scrub the potatoes, and bake them at 375 for about 1 hour-90 minutes. Lower the oven temp to 350 when they're done.
- Let the taters cool for about 10-15 minutes, until they are cool enough to handle.
- Slice the taters in half and scoop the "meat" out. Put the meat aside to use for mish mash, home fries, potato farls, or another potato dish you'd like to make.
- Fill the hollowed tater halves with broccoli and cheeses.
- Put the filled taters back in the oven, preferably on some foil or a foiled baking sheet in case there's cheese run-off.
- Bake for 15-20 minutes or until the cheese is browned. Salt and pepper to taste, and if you like, serve with some sour cream.
- Variation tip: replace the broccoli with some black or pinto beans to make tex-mex potato skins!
Nutrition Facts : Calories 243, Fat 9.1, SaturatedFat 5.7, Cholesterol 27.4, Sodium 176, Carbohydrate 30.4, Fiber 3.7, Sugar 1.5, Protein 10.7
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