Loaded Sweet-Potato Skins

Name: Loaded Sweet-Potato Skins
Prep time: 20 min
Total time: 1 min
Ingredients: 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 bacon; 1/4 cup reduced-fat sour cream; 1 scallion, sliced, for garnish

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www.marthastewart.com

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Prep Time: 20 minutes

Total: 1 hours, 20 minutes

Author : Martha Stewart

Ingredients

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4 medium sweet potatoes (about 2 pounds total), scrubbed and patted dry1 tablespoon olive oilCoarse salt and ground pepper1/4 cup low-fat buttermilk1/4 teaspoon sweet paprika, plus more for garnish4 slices bacon1/4 cup reduced-fat sour cream1 scallion, sliced, for garnish

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Instructions

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Step 1

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).

Step 2

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.)

Step 3

Arrange sweet-potato skins on sheet; bake until lightly browned around edges, about 15 minutes.

Step 4

Meanwhile, in a skillet, cook bacon over medium until crisp, 5 to 8 minutes. Drain on a paper-towel-lined plate; crumble. Stir together sour cream and 2 tablespoons water; drizzle over sweet-potato skins. Garnish with bacon, paprika, and scallion; cut in half to serve.