Loaded Paleo Sweet Potato Skinsjump to recipe
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 grams of protein, 7 grams 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.
Loaded Paleo Sweet Potato Skins
- Cook Time: 1 hour
- Total Time: 2 hours
- Yield: 8 skins 1x
- 4 Sweet Potatoes (about 2 inch 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 or sub dairy free yogurt)
- Extra Virgin Olive Oil (EVOO)
- Kosher Salt
- Preheat oven to 400 degrees Fahrenheit 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 inch 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 inch 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.