LOADED MEDITERRANEAN Yams SKINS

 

These Sweet Potato Skins Are Stuffed with a Surprise: BBQ Chicken!

Video taken from the channel: Tastemade


 

Must-Try Loaded Sweet Potato Skins

Video taken from the channel: adidas Runtastic


 

Tex-Mex Loaded Sweet Potato Skins Vegan

Video taken from the channel: Nest and Glow


 

Sweet Potato Skins Recipe Loaded with Cheese & Bacon Recipes by Warren Nash

Video taken from the channel: Warren Nash


 

CEDAR’S LOADED MEDITERRANEAN SWEET POTATOES

Video taken from the channel: Cedar’s Foods


 

Healthy Sweet Potato Skins

Video taken from the channel: Pinch of Yum


 

VEGAN STUFFED SWEET POTATOES ‣‣ with Mediterranean Quinoa

Video taken from the channel: Simply Quinoa


INSTRUCTIONS Preheat oven to 400° F and line a baking sheet with aluminum foil. Place sweet potato halves skin side down and drizzle with olive oil. Bake in the preheated oven for 25-30 minutes, or until fork tender. Heat 1 tablespoon of olive oil in a small saucepan over medium heat and sauté.

Scoop out sweet potato flesh into a large bowl, leaving a thin layer of sweet potato inside. Place skins back on the baking sheet and bake for an additional 10 minutes. While skins are cooking, mash the sweet potato flesh with the fire roasted tomatoes, paprika, cumin and salt and pepper. Loaded sweet potato skins are so simple. The potatoes are hollowed out, leaving just enough edge, then filled back up with the mashed sweet potato.

I highly recommend mashing the sweet potatoes with a little milk to make the filling smooth and extra creamy. Top the filled skins with cheese, bake, add bacon, enjoy. I made this last night, and it was very good, but I wish I had done something to the sweet potato itself. Maybe rubbed the skin with oil and salt, emptied out the contents and mixed it with the sauce fully, mixed the sweet potato with white potato, or even just used the skins.

Autumn Calabrese loves sweet potatoes, and she and her brother Bobby are hooked on these amazing FIXATE Loaded Sweet Potato Skins! Loaded with lean chicken breast and spinach, they’re a fraction of the calories of regular potato skins, but you still get a little melty cheese, crispy bacon, and creamy sour cream. We’re taking sweet potatoes to a new level today with these spicy loaded buffalo sweet potato skins! The skins are baked until crisp and then loaded with the most delicious filling.

One bite and you’ll be addicted! Perfect appetizer or fun side dish that just happens to be Whole30 compliant. Preheat oven to 400.

Cut sweet potatoes in half lengthwise, set on a baking sheet, and bake cut side up for 30-40 minutes. Remove from oven and let cool. Once cool enough to handle, scoop out sweet potato flesh, leaving just the slightest bit in the skin. Go the extra mile to ensure the potato flesh is fluffy and well-seasoned.

As you’ll see in the recipe below, once the potatoes are cool enough to handle, scoop the flesh out into a bowl, add a little olive oil and season. Then, scoop the potato flesh back and fill up the skins. This packs loads.

Place the scooped-out potato in a bowl and mix with half the bacon, broccoli, red pepper, sour cream, salt, pepper, and half the Cheddar. Divide this filling back among the potato skins. Step 6 Return the stuffed potatoes to the 400-degree oven and bake until heated. Scoop out the insides, leaving a little bit of potato in the skins. Melt the butter with 2 tablespoons canola oil, then brush both the outside and the inside of the potatoes.

Sprinkle the inside lightly with salt. Place potato halves face-down and return to the oven for 5 to 8 minutes.

List of related literature:

Brush the potatoes with melted butter or olive oil or lard, sprinkle with salt – though this does little more than flavour the skin slightly — and lay on foil on a baking sheet.

“Jane Grigson's Vegetable Book” by Jane Grigson, Yvonne Skargon
from Jane Grigson’s Vegetable Book
by Jane Grigson, Yvonne Skargon
UNP Bison Books, 2007

For a more tender and flavorful skin, put the potatoes on a paper towel or in a bowl and lightly coat them all over with a small amount of oil, rubbing the oil in with your hands.

“Low-FODMAP and Vegan: What to Eat when You Can't Eat Anything” by Joanne Stepaniak
from Low-FODMAP and Vegan: What to Eat when You Can’t Eat Anything
by Joanne Stepaniak
Book Publishing Company, 2016

For a darker and more textured appearance, after removing the potatoes from the oven brush the skins with vegetable oil and then pat them dry with a dry paper towel.

“Food Styling: The Art of Preparing Food for the Camera” by Delores Custer
from Food Styling: The Art of Preparing Food for the Camera
by Delores Custer
Wiley, 2010

If you can find them, Beauregard, Garnet, or Jewel sweet potatoes have the best texture for this recipe.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Transfer the potatoes onto a non-stick baking sheet, drizzle with 2 tablespoons of olive oil, season with salt and pepper, and toss with your hands to combine.

“Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day” by Gaby Dalkin
from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
by Gaby Dalkin
HMH Books, 2013

Sprinkle the cumin, cinnamon, pepper, and sea salt over the potatoes; then pour the oil over them and mix until they are evenly coated.

“Mama Glow” by Latham Thomas
from Mama Glow
by Latham Thomas
Hay House, 2012

The results of this ultra-simple preparation are astonishing: The potatoes emerge fragrant, with the skins just a bit crackly.

“Patricia Wells at Home in Provence: Recipes Inspired by Her Farmhouse in France” by Patricia Wells
from Patricia Wells at Home in Provence: Recipes Inspired by Her Farmhouse in France
by Patricia Wells
Scribner, 1996

Drain the potatoes, cut them to a convenient size, take off the skins, and finish them with butter and parsley.

“Charcuterie and French Pork Cookery” by Jane Grigson
from Charcuterie and French Pork Cookery
by Jane Grigson
Grub Street Publishing, 2008

For the best chunky texture, we cooked the potatoes whole in salted water with a bay leaf, then smashed them with a rubber spatula or the back of a wooden spoon.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

In late spring and summer look for small potatoes that are really “new,” scrub and salt them well, and put them in a roasting pan with a bay leaf, a little water, and a drizzle of olive oil, and cover them tightly with aluminum foil.

“An Everlasting Meal: Cooking with Economy and Grace” by Tamar Adler, Alice Waters
from An Everlasting Meal: Cooking with Economy and Grace
by Tamar Adler, Alice Waters
Scribner, 2012

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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7 comments

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  • This looks absolutely delicious, I found today’s dinner! A tip though, don’t use sharp utensils in a Teflon/non-stick pan, you can very easily scratch the surface and small pieces of the Teflon might get into your food, and that’s not good��

  • I am going to try this recipe for Fridays work lunch!! I just meal prepped for 3 work meals last night. Which tahini dressing did you use for this video? I looked in the description below for a link for tahini dressings but didn’t see any. Thanks in advance:o)

  • Disappointed, I’m afraid.
    1. Little flavor unless you add chives, cherry tomatoes, capsicum or coriander to the egg beforehand.
    2. Initial oven time is not
    45min/200°C, but 90min/200°C
    3. Stuffed with chunks of lean pork, lamb or beef is even tastier.
    Happy baking!

  • Je laisse pas toujours des commentaires mais j’adore ❤️❤️�� tes recettes �� tu es inspirante. Et je varie mon alimentation grâce à ta chaîne et tes plats fantastique �� ��.
    Je testerai rapidement, des que possible. Merci ma beauté ❤️. Beautiful

  • Although I’ve always loved Japanese sweet potatoes with tahini, I JUST discovered how good hummus tastes on orange flesh sweet potatoes so I am really eager to try this recipe! Happy Travels!

  • Wonderful!.. I think I will make these for me and my husband for lunch while the kids are at school but I do think that they are a little too out there for the kiddos.

  • +Runtastic Fitness YUMMY!!! You are such a postive open person. Can you make a video with some healthy breakfast ideas? Love you!