Loaded Sweet Potato Skins

Kelsey Kinser

When I was a child my family would go out to a certain restaurant chain that shall remain nameless. Let’s just say that they like to thank a higher power that it’s the last day of the work week. Without fail every time we went my father would order their loaded potato skins. Once the platter arrived to the table the entire family would devour the contents. Times change and I moved away from home to THE BIG CITY. We no longer all meet up for family meals out like we once did, but whenever I go back to visit I like to whip up a batch of these at home. These loaded potato skins still draw a crowd but I like knowing exactly what went into them and how fresh the ingredients are. I also believe that sweet potatoes have more flavor (and are better for you!) than regular potatoes. After we finish a plate of these over some conversation and catching up I often think to myself, Thank God I’m Home.

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4 medium sized roasted sweet potatoes, chilled

2 tablespoons olive oil

2 tablespoons whole milk

1/2 cup cheese, divided in half

2 cups cooked kale (spinach also works)

2 teaspoons hot sauce (optional)

salt and pepper to taste

1/2 cup crumbled bacon

  1. Preheat the oven to 375° F. Scoop out the interior of the roasted sweet potatoes. Put the insides into a bowl and set aside. Brush the scooped out skins with the olive oil and roast on a tin foil lined baking tray in the bottom of the oven for 10 minutes. This step is crucial to crisping the skins.
  2. While the skins are roasting mix together the sweet potato insides, whole milk, 1/4 cup of the cheese, kale, salt, and pepper. Stir well to mash the sweet potatoes and combine.
  3. Remove the skins from the oven and brush with hot sauce if using. Fill the skins with the doctored up mashed sweet potatoes. Top with the remaining cheese and the bacon pieces.
  4. Bake for 15 minutes and serve hot.

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