Daphne Oz's Loaded Sweet Potato Skins
This recipe is the perfect game day snack hack.
Photo from Elizabeth Griffin
Lighten up your Super Bowl party with this delicious alternative to traditional potato skins. Full of fiber and potassium, making these with sweet potatoes will be a healthy crowd-pleaser. This dish is also perfect for those participating in the Whole 30 or Paleo diets.
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- 3 medium sweet potatoes
- 2 tbsp olive oil
- 1/2 red onion, minced
- 2 cloves garlic, minced or grated
- 1 cup spinach leaves
- 1 poblano pepper, roasted, peeled, and seeded
- 1 cup black beans
- 1 tsp chili powder
- 1 tsp cumin
- Kosher salt and fresh cracked black pepper, to taste
- 1/4 cup grated white cheddar, optional
- 1/4 cup chopped cilantro, for garnish
- 1/2 cup Greek yogurt, for serving
- 2 tbsp fresh lime juice
1. Preheat the oven to 350°F.
2. Prick the potatoes all over with a fork and place on a sheet pan and into the oven for about an hour, until tender. Remove from the oven until cool enough to handle.
3. Turn the oven up to 400°F.
4. Split the sweet potatoes in half and scrape out most of the flesh, leaving a little on the bottom so that it remains sturdy. Reserve the flesh for another use.
5. Place the skins back into the oven for another 5 minutes just to get a little crispy. Remove and set aside.
6. Heat a large pan with olive oil and add the onion and the garlic. Cook for 5 to 6 minutes over medium heat and season with salt and pepper.
7. Stir in the spinach and allow to wilt, about 2 minutes. Add the peppers, black beans, and spices and cook until warmed through.
8. Fill the potato skins with the black bean mixture and cover with cheese. Place back into the oven just to melt the cheese, about 3 to 5 minutes.
9. Serve with cilantro, Greek yogurt, and a squeeze of lime juice.