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Loaded Sweet Potato Skins

by Merle O'Neal featured in Sweet Potato 4 Ways

Ingredients

for 6 servings

  • 4 sweet potatoes
  • ¼ cup
    milk (60 mL)
  • 1 teaspoon
    salt
  • 1 teaspoon
    pepper
  • 1 cup
    shredded mozzarella cheese (100 g)
  • 1 cup
    shredded cheddar cheese (100 g)
  • 2 roma tomatoes

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Preparation

  1. Preheat oven to 400ºF (200ºC).
  2. Take potatoes and poke them on all sides with a fork, then place on a parchment-lined baking tray
  3. Bake for 50 minutes, or until fork tender.
  4. Allow potatoes to cool, then cut off either end and cut in half lengthwise.
  5. Scoop out potato flesh leaving a thin layer of sweet potato inside, and add flesh to a medium bowl. Place skins back on baking sheet, drizzle with olive oil.
  6. Bake skins at 400˚F (200˚C) for 10 minutes.
  7. Mash sweet potato flesh with milk, salt, and pepper until smooth and creamy.
  8. Remove sweet potato skins from oven, fill each with an equal amount of potato mixture and top with cheese and diced tomatoes.
  9. Bake at 400˚F (200˚C) for 15 minutes until the cheese is melted.
  10. Allow to cool 5 minutes.
  11. Enjoy!
 

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