Loaded Sweet Potato Skins with Turkey Bacon & Cheddar Cheese

For Mother’s Day Brunch (picture of my mama and me on Mother’s Day above!) I wanted to bring something my mom could really enjoy. She is even more into health food than I am so I needed to find something both delicious and low-fat. She loves sweet potatoes so I decided to try a twist on the traditional loaded potato skins. These were a total hit and the plate was empty in about 15 minutes. These are also virtually guilt-free. I swapped the bacon for turkey bacon, the sour cream for greek yogurt, and of course white potatoes for sweet potatoes, which are full of iron and vitamin B6, D and C.



Loaded Sweet Potato Skins with Turkey Bacon & Cheddar Cheese (Serves 8)

Adapted from Martha Stewart


  • 4 medium sweet potatoes (about 2 pounds total), scrubbed and patted dry
  • 1 tablespoon olive oil
  • Coarse salt and ground pepper
  • 1/4 cup low-fat buttermilk
  • 1/4 teaspoon sweet paprika, plus more for garnish
  • 4 slices turkey bacon
  • 1/4 cup 2% fat greek yogurt
  • grated cheddar cheese
  • 1 chive, sliced, for garnish


  • Preheat oven to 450 degrees.
  • On a rimmed baking sheet, rub sweet potatoes with oil; season with salt and pepper.
  • Bake until tender, 40 to 45 minutes. Let cool on sheet (keep oven on).
  • Halve sweet potatoes lengthwise; scoop out 1/3 cup flesh from each half into a medium bowl.
  • Add buttermilk and paprika to bowl. Mash until smooth; season with salt and pepper.
  • Stuff sweet-potato skins with filling. (To store, refrigerate, up to 2 days.)
  • Arrange sweet-potato skins on sheet; bake until lightly browned around edges, about 15 minutes.
  • Top the skins with desired amount of shredded cheddar as soon as they come out of the oven so it melts in.
  • Meanwhile, microwave turkey bacon until crispy, about 3-4 minutes and crumble.
  • Spread greek yogurt over each skin. Garnish with bacon, paprika, and chive; cut in half to serve.


9 thoughts on “Loaded Sweet Potato Skins with Turkey Bacon & Cheddar Cheese

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