These Sweet Potato Skins Are Stuffed with a Surprise: BBQ Chicken!
Video taken from the channel: Tastemade
Must-Try Loaded Sweet Potato Skins
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Tex-Mex Loaded Sweet Potato Skins Vegan
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Sweet Potato Skins Recipe Loaded with Cheese & Bacon Recipes by Warren Nash
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CEDAR’S LOADED MEDITERRANEAN SWEET POTATOES
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Healthy Sweet Potato Skins
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VEGAN STUFFED SWEET POTATOES ‣‣ with Mediterranean Quinoa
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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:
|from Jane Grigson’s Vegetable Book|
|from Low-FODMAP and Vegan: What to Eat when You Can’t Eat Anything|
|from Food Styling: The Art of Preparing Food for the Camera|
|from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine|
|from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day|
|from Mama Glow|
|from Patricia Wells at Home in Provence: Recipes Inspired by Her Farmhouse in France|
|from Charcuterie and French Pork Cookery|
|from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes|
|from An Everlasting Meal: Cooking with Economy and Grace|