Sweet potato skins
Votes: 1
Time: 3 hours.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 140, total fat 7 G., saturated fats 2 G., proteins 4 G., carbohydrates 15 G., fiber 3 G., cholesterol 5 mg, sodium 140 mg, sugar 3 G.
Calories 140, total fat 7 G., saturated fats 2 G., proteins 4 G., carbohydrates 15 G., fiber 3 G., cholesterol 5 mg, sodium 140 mg, sugar 3 G.
In this healthy version of classic baked potato skins, you'll love the combination of sweet potatoes and tangy green salsa, as well as the deliciously crispy crust. The sweet potato skins are baked with a mozzarella-Parmesan cheese blend and served hot. You can bake whole potatoes the night before and prepare the appetizer just before serving. The remaining sweet potato flesh, scooped out of the skins, can be used to make a delicious mashed potato. Place the baked skins in the center of the table, with bowls of salsa, crushed black bean chips, and avocado slices nearby, so guests can customize their own appetizers.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 medium sweet potatoes (about 1.1 kg)
- 3 tablespoons extra-virgin olive oil
- 1 cup semi-skim mozzarella, grated
- 2 tbsp. l. grated parmesan
- 2 green onions, thinly sliced
- 0.5 cup green salsa
- Half an avocado, cut into small pieces
- 1 tbsp. acorn squash chips, fragmented
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Recipes with similar ingredients: sweet potato, mozzarella cheese, Parmesan cheese, salsa sauce, Avocado
Cooking the dish according to the recipe:
- Position a rack in the upper third of the oven and preheat to 350°F (175°C). Place the sweet potatoes on a rimmed baking sheet and roast until tender when pierced with a fork, 40 to 50 minutes. Let cool completely. The sweet potatoes can be baked the night before. Cut each potato in half lengthwise and scoop out most of the flesh, leaving a 1/4-inch (0.5 cm) thick shell. Set aside the flesh for mashing.
- Preheat oven to 200°C (400°F). Place a rack on a rimmed baking sheet. Arrange the potato skins, skin side up, on the rack and brush with 2 tablespoons of olive oil. Bake until the skins are golden brown, 20-30 minutes. Let cool completely, then slice each half in half crosswise.
- Place the sweet potato skins skin-side down on a wire rack and sprinkle each with mozzarella, Parmesan, and green onions. Bake until the mozzarella is melted, 8-10 minutes. Remove the sweet potato skins from the oven and drizzle with the remaining 1 tablespoon of olive oil. Spread a little green salsa and avocado. Sprinkle with crushed chips.
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