Sweet Potato Skins
Image: Serving plate containing a sweet version and a savory version of baked sweet potato skins.
Description: I am a huge fan of the classic potato skins you can get at some bars, so I thought it would be a good idea to make these sweet potato skins in a sweet and savory version!
Yield: Recipe for each version makes 2 servings (4 Sweet Potato Skins).
Sweet Potato Skins - Sweet Version
Ingredients
2 medium Sweet potatoes
3 slices bacon, cooked, crumbled
2 tablespoons Mini Marshmallows, divided
1 tablespoon butter, divided
1 tablespoon brown sugar, divided
2 teaspoons ground Cinnamon, divided
1 teaspoon avocado oil (or other high temperature oil)
Pinch of Cayenne Pepper
Sweet Potato Skins – Savory Version
Ingredients:
2 medium Sweet potatoes
3 strips of bacon, cooked, crumbled
2 ounces shredded Muenster cheese (or cheddar or other preferred cheese)
1 teaspoon avocado oil (or other high temperature oil)
1 tablespoon butter, divided
1 teaspoon garlic powder, divided
1 teaspoon smoked paprika, divided
½ teaspoon black pepper, divided
Dip:
1/4 cup sour cream or unflavored Greek yogurt
2 teaspoons garlic powder
1 teaspoon fresh chives, divided
½ teaspoon smoked paprika
½ teaspoon black pepper, divided
¼ teaspoon cayenne pepper, divided
¼ teaspoon fine sea salt
Instructions:
Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat.
Pierce each sweet potato a few times with a fork and brush the outside of each potato with oil. Wrap each potato in aluminum foil.
Bake the potatoes for 40-50 minutes or until soft. Allow the potatoes to cool for 10 minutes or enough to handle without burning yourself.
Slice potatoes in half lengthwise. Scoop out sweet potato flesh, leaving a thin layer of sweet potato inside. Reserve the removed flesh for other recipes.
Place skins back on the baking sheet face up. Add the butter to each of the skins and fluff up the remaining potato flesh in each skin to mix the butter into the remaining flesh.
Add the brown sugar and spices to the sweet version and mix to combine. Add the seasonings to the savory version and mix to combine.
Bake skins for 15-20 minutes until the skins start crisping up on the edges.
Top the savory version with shredded cheese and the sweet version with marshmallows. Top both with the crumbled cooked bacon. Bake for 10-15 minutes more until the cheese and marshmallows are melted.
While the cheese/marshmallows are melting, whisk the ingredients for the dip together in a small bowl until combined and store in the refridgerator until ready to use.
Once the cheese/marshmallows have melted, remove the skins from the oven. Serve immediately, using the dip for the savory version!
Notes:
The sour cream (or greek yogurt) dip and shredded cheese is for savory version only.
These baked potato skins are best enjoyed immediately. Cover leftovers tightly and store in the refrigerator for up to 3 days.
Some versions of potato skins mash the scooped-out flesh with milk/cream and various seasonings. After trying these made both ways, refilling the mashed potato versus leaving out the extra mashed potato, I preferred leaving out the extra mash. I think the more hollowed out potato skins crisped better in the oven and felt like a lighter treat therefore I did not refill the baked skins with the mashed potato. Instead, I made both versions of these sweet potato skins at the same time and used the scooped out flesh to make my sweet potato souffle.