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)
- 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.