Best 8 Sweet Potato Skins Recipes

LOADED SWEET POTATO SKINS RECIPE BY TASTY

Steps:

• Pierce each sweet potato a few times and bake at 400˚F (200˚C) for 50 minutes, or until soft.
• Let potatoes cool then cut in half lengthwise.
• 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 and bake at 400˚F (200˚C) for 10 minutes.
• Mash sweet potato flesh with milk, salt, and pepper until smooth and creamy.
• Remove sweet potato skins from oven, fill each with an equal amount of potato mixture and top with cheese. Bake at 400˚F (200˚C) for 15 minutes until the cheese is melted.
• Remove skins from oven and top with crumbled bacon. Serve with sour cream and chives.
• Enjoy!

CHICKEN FAJITA SWEET POTATO SKINS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Using a fork, poke holes down one side of each sweet potato. Microwave for 3-5 minutes, or until softened. Let sweet potatoes cool before handling.
• Cut the sweet potatoes in half and carve out the centers, leaving a small rim around the outside of each "boat."
• Place sweet potato boats on a baking sheet covered in parchment paper. Add the bell peppers and onion to the other side of the baking sheet.
• Mix the fajita seasoning ingredients together.
• Drizzle in olive oil. Season the boats and veggies.
• Add chicken breast on top of the veggies, drizzle in olive oil and add additional seasoning.
• Bake 20-25 minutes, or until chicken reaches 165˚F (75˚C). Let cool for a few minutes.
• Shred the chicken with 2 forks and mix together with the veggies.
• Fill up sweet potato boats and top with mozzarella cheese.
• Bake for 5 more minutes, or until cheese is melted.
• Garnish with your favorite toppings (we used guacamole and cilantro).
• Enjoy!

SWEET POTATO SKINS

Steps:

• 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.)
• 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.
• 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.

BOURBON BROWN SUGAR-STUFFED SWEET POTATO SKINS

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Roast the sweet potatoes on the prepared baking sheet until soft when pierced with a fork, about 1 hour. Let cool for 15 minutes.
• Slice each potato lengthwise and scoop out the flesh into a bowl. Brush the empty potato skins with the olive oil and season with salt and pepper. Return the skins to the baking sheet and bake until crispy, about 15 minutes.
• Meanwhile, mix the sweet potato flesh with the beans, cumin, chile powder, scallions and jalapenos. Season with salt and pepper.
• Remove the skins from the oven and fill each with some of the bean mixture. Fit a baking sheet with a wire rack, transfer the filled potato skins to the rack and bake for another 20 minutes.
• Meanwhile, in a food processor, blend together the sour cream, lime juice and avocado until smooth. Season with salt and pepper. Set aside.
• Heat a medium skillet over medium-high heat. Add the chorizo and cook, stirring to break up the meat, until brown and crispy, 8 to 10 minutes. Drain off the fat.
• Top the potato skins with warm, crispy chorizo, avocado drizzle and sliced scallion tops.

PARMESAN-ROASTED SWEET POTATO SKINS

Steps:

• Preheat oven to 400 degrees F.
• Prick the sweet potatoes with a fork, then place them on a baking sheet & bake for about 35-45 minutes or until they are tender but not mushy, then remove them from the oven & set them on a wire rack to cool, while increasing the oven temperature to broil.
• In a medium bowl, combine the Parmesan cheese, parsley, garlic, oregano, rosemary, salt & ground pepper.
• When potatoes are cool enough to handle, halve them lengthwise & scoop the flesh out of the skins, leaving a shell from 1/4-inch to 1/2-inch thick. Cut each sweet potato shell lengthwise into 1/2-inch-wide wedges.
• Add the skins to the herbed Parmesan mixture & gently toss to combine.
• Place the sweet potato wedges on a baking sheet & broil from 4 to 5 inches from the heat for 4 to 6 minutes, or until the cheese is melted & bubbly.
• Serve hot & ENJOY!

BAKED SWEET POTATO SKINS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Prick sweet potatoes several times with a fork and place onto a baking sheet.
• Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from oven, leaving oven on. Let potatoes cool 10 minutes.
• Cut cooled sweet potatoes lengthwise and scoop out the middle until 1/4-inch of potato skin is left.
• Mix olive oil, hot chili powder, paprika, garlic powder, pepper, and salt together in a small bowl. Brush all sides of sweet potatoes with oil mixture.
• Bake in the hot oven until crisp, about 15 minutes, turning as necessary.
• Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer chorizo to a paper towel-lined plate to drain.
• Mix cheese and green onions together in a small bowl and place mixture into the wells of the sweet potato skins. Sprinkle chorizo bits over tops.
• Bake in the preheated oven until cheese is melted and golden brown, about 5 minutes. Serve warm with green salsa for dipping.

NACHO SWEET POTATO SKINS

Steps:

• Preheat the oven to 425˚ F. Bake the potatoes and prepare the skins as directed.
• Meanwhile, make the chorizo topping: Heat the olive oil in a small nonstick skillet over medium heat. Add the chorizo and cook, breaking up the meat with a wooden spoon, until browned and cooked through, 5 to 7 minutes. Remove to a paper towel-lined plate to drain.
• Assemble the potato skins: Brush the skins on both sides with the melted butter and season with salt and pepper. Arrange skin-side up on the baking sheet. Bake until crisp, 10 to 15 minutes. Flip the potato skins and top with a thin layer of the beans, then the cheese, chorizo, olives and scallions. Bake until the cheese is melted, about 5 more minutes. Thin the sour cream with 1 to 2 tablespoons water and drizzle on top, then top with pico de gallo, cilantro, radishes, avocado and hot sauce.

SAVORY SWEET POTATO SKINS

Steps:

• 1. Preheat oven 425. Bake the whole sweet potato until tender (about 30-40 minutes).
• 2. In the meantime, slice bell peppers lengthwise and slightly char them over open flame on stovetop. Set aside.
• 3. Let potato cool (10 minutes). Slowly cut potato lengthwise. Lower oven temp to 350.
• 4. Using a spoon, carefully scoop out potato meat, leaving the skins as in tact as possible.
• 5. Mix the potato with chopped grilled chicken breast, bell peppers, and all spices.
• 6. Layer potato mixture, cheese, potato mixture, then finally cheese, into the potato skins.
• 7. Oil your baking pan. Place potatoes into pan.
• 8. Bake uncovered for 35-40 minutes, until cheese is melted and slightly browning.
• 9. Garnish with cilantro and serve with teriyaki sauce on the side.