If you need a fun finger-food for a crowd of hungry friends, this recipe will score you a touchdown! Delicious, healthy, and easy—these Loaded Sweet Potato Skins have an unusual main ingredient so that this appetizer is the MVP of your next game day gathering.
The Japanese sweet potato can be hard to find in your everyday supermarket, but they’re worth the search. With a purplish hue on the outside, and a light, buttery yellow on the inside, their rich texture makes them creamier than other varieties. It’s got to be in the Hall of Fame for delicious root vegetables.
Once they’re cooked and their starchy middles scooped out, the sweet potato skins become crispy bites ready for toppings. A simple, paleo sour cream, chives, and bacon crumbles will make it a home-run!
If you can’t find Japanese sweet potatoes, a regular sweet potato will do. However, nothing compares to the unique qualities of a Japanese sweet potato.
Loaded Sweet Potato Skins
- Potato Skins
- 6 japanese sweet potatoes baked
- 1-2 Tlbs avocado oil
- 3 slices nitrate-free bacon
- 3 green onion chopped
- sea salt and ground black pepper to taste
- Paleo Sour Cream
- 1 can coconut cream
- 1-2 Tbls fresh lemon juice
- 1/2 tsp sea salt
- Preheat oven to 425 F. Line a baking sheet with parchment paper.
- Scoop out flesh of sweet potatoes, leaving about ¼ inch border, or desired thickness. Save the scooped-out centers as a side for a different meal!. Brush tops of sweet potatoes with avocado oil. Place face down on baking sheet. Bake for 15 minutes.
- While sweet potatoes bake, heat a skillet over medium heat. Add bacon and cook completely. Remove from pan and let cool. Once cool, crumble into small pieces.
- To make paleo sour cream: In a bowl, combine coconut cream, lemon juice, and ⅛ teaspoon of sea salt. Set aside.
- After 15 minutes, flip potatoes over and bake for an additional 5 minutes. If not browned to desired level, place under the broiler for 2-3 minutes, watching carefully to prevent burning.
- Remove from oven and place on a serving tray. Season lightly with salt and pepper. Top with a dollop of paleo sour cream. Sprinkle with bacon and chopped green onions.