This favorite appetizer food just got sweeter – and more nutritious! While sweet potatoes are a little more expensive than white potatoes, consider it money well spent for the nutritional value they offer. They provide 400 percent of your daily requirement of vitamin A and contain more vitamin C and fiber and fewer calories and carbs than white potatoes. Even the fixings are healthier:
|Original Potato Skins||[Sweet] Potato Pigskins|
|White potatoes||Sweet potatoes|
|Cheddar cheese||Part-skim mozzarella (lower in calories per ounce than cheddar)|
|Bacon||Reduced-sodium turkey bacon|
|Sour cream||Nonfat plain Greek yogurt|
Since this recipe calls for eating the skin (make sure you scrub the potatoes!), you get the added bonus of fiber.
- Extra virgin olive oil
- 6 sweet potatoes, scrubbed
- Ground pepper to taste
- ½ cup nonfat milk
- 1 cup shredded part-skim mozzarella cheese
- 6 strips turkey bacon, crisp
- 1 cup nonfat plain Greek yogurt
- Green onions and/or chives to taste
- Poke holes in potatoes with a fork a few times (make sure skins stay in tact), and microwave for 3-4 minutes on one side and 3-4 minutes on the other. If baking the potatoes, rub them with extra-virgin olive oil, and bake at 400 degrees for 45 minutes.
- Cut sweet potatoes in half lengthwise, and let cool.
- Once potatoes are cool, scrape the potato out of the skin, leaving a thin layer inside with the skin so that it keeps its form and can stand on its own. Mash the sweet potato, stir in the milk and mix in plenty of pepper.
- Coat potato skins with a drizzle of oil, and bake for about 5 minutes to make the outside crispier. Remove from oven, fill each skin with the sweet potato mixture and top with cheese.
- Bake again for 15 minutes, or until cheese is melted.
- Cook bacon per package directions or in skillet until crispy. Set on paper towel to drain excess fat.
- Top with bacon, Greek yogurt, green onions and/or chives and ground pepper.