When football season and sweet potato season collide they make a beautiful baby called Sweet Potato Skins! I know this doesn’t look healthy but hear me out. When you swap your standard potatoes for Sweet Potatoes you gain a whole bucketload of health benefits like…Beta-Carotene! Sweet Potatoes are packed slam full with this amazing antioxidant. Beta-carotene turns into Vitamin A when processed in our body which plays a vital role in vision development and bone growth as well as protecting your body from infections.

Sweet Potato Skins

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Serves: 4

  • 4 Sweet Potatoes (look for them locally in the fall!)
  • 1 cup Mexican shredded cheese
  • 2 slices of cooked bacon
  • Sour Cream to top (or Greek Yogurt for a healthier alternative)
  • Chives to top (optional)

Preheat your oven to 400 and place your sweet potatoes on a cookie sheet or baking dish. Bake for 45-60 mins (depending on how large your sweet potatoes are. Some really large ones will take much longer). Allow to cool slightly and cut your potatoes in half. Scoop out the insides just leaving a small layer of meat on the skin. Pack the excess potato meat up and put it in the fridge. (You can re-heat these another day with butter, salt and pepper for sweet potato mash!)

Lower the oven temperature to 350. Top your potato skins with cheese and bacon and put back into the oven for 10 minutes or until desired crispiness. Top with sour cream and chives and eat!

Happy Game Day Guys!