Sweet Potato Skins

2019-03-18
  • Yield : 8 servings (3 pieces per person)
  • Cook Time : 30m
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Nutritional Info

This information is per serving.

  • Calories

    140 calorie
  • Fat

    7 grams
  • Saturated Fat

    2 grams
  • Cholesterol

    5 milligrams
  • Sodium

    140 milligrams
  • Carbohydrate

    15 grams
  • Fiber

    3 grams
  • Protein

    4 grams
  • Sugar

    3 grams

Ingredients

  • 6 medium sweet potatoes (about 2 1/2 pounds)
  • 3 tablespoon extra-virgin olive oil
  • 1 cup shredded part-skim mozzarella
  • 2 tablespoons grated Parmesan
  • 2 scallions, thinly sliced
  • 1/2 cup salsa verde
  • 1/2 avocado, pitted and cut into small pieces
  • 1 cup black bean chips, crushed

Method

Step 1

Position an oven rack in the top of the oven, and preheat to 350 degrees F. Put the sweet potatoes on a rimmed baking sheet, and bake until fork-tender, 40 to 50 minutes. Let cool completely. (The potatoes can be baked, cooled and refrigerated a day ahead.) Split each in half lengthwise, and scoop out most of the flesh, leaving about a 1/4-inch border all around. (Save the scooped-out flesh for making mashed sweet potatoes later.)

Step 2

Preheat the oven to 400 degrees F. Put a rack on a rimmed baking sheet. Arrange the potato skins skin-side up on the rack, and brush with 2 tablespoons of the oil. Bake until the skins are slightly browned, 20 to 30 minutes. Let cool completely, then cut each in half crosswise.

Step 3

Arrange the pieces skin-side down on the rack, and sprinkle each with mozzarella, Parmesan and scallions. Bake until the mozzarella melts, 8 to 10 minutes. Remove the potato skins from the oven, and drizzle with the remaining tablespoon of oil. Top each with some salsa verde and avocado. Sprinkle with crushed chips.

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