Do you know what day of the year American’s consume the most calories? Thanksgiving? Nope. Christmas? Ho ho NO. It’s actually Super Bowl Sunday. The holiday celebrating beer, junk food, and big dudes tackling each other. These baked sweet potato skins are a great addition to your junk food spread and can even be considered semi healthy!
Potato skins really aren’t that hard to make at home (although they do require a little bit of time). You start by halving the potatoes and baking. You then scoop out most of the potato, leaving the skins with just a little bit of the potato. Then you bake each side a little bit more so they get slightly crisp. Fill with whatever toppings you like and enjoy! This time I used gruyere and pancetta to make them a lil fancy, but next time I might try pepper jack and guacamole, or low-fat cheddar and turkey bacon. The possibilities are endless!
Nutritional Highlights: When compared to the greasy chicken wings and cheesy pizza, these potato skins don’t look so bad. You get fiber, vitamins, and carbs that will help fill you up so you don’t overdo it on the other junk. The gruyere and pancetta are definitely not the healthiest, but hey, it’s the superbowl. And like I said before, you can make these even healthier by choosing low fat cheese, veggie toppings, or turkey bacon.
Sweet Potato Skins with Gruyere and Pancetta
makes 10 skins
5 small sweet potatoes
2 tablespoons olive oil
2 ounces gruyere, grated (or sub low fat cheddar, mozzarella, any cheese you like!)
4 slices of pancetta, chopped and sauteed until slightly crisp (or sub crumbled turkey bacon)
1/4 cup chopped green onions
1/4 cup plain greek yogurt or low-fat sour cream
Preheat oven to 400.
Cut sweet potatoes in half lengthwise 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 a little bit in the skin. Discard the flesh (or better, save for mashed sweet potatoes or sweet potato falafel).
Flip skins over so skin side is up. Brush with olive oil and sprinkle with sea salt, then bake for 10 minutes. Flip, brush insides with olive oil, and bake for 10 more minutes.
Remove skins and place a sprinkling of cheese in each, topping with the crisp pancetta. Place back in the oven for 2-3 minutes, or until cheese is melted. Remove and top with green onions and greek yogurt or sour cream. Enjoy!