Loaded potato skins are a favorite appetizer and side for many people, but white starchy potatoes covered with bacon, cheese, and sour cream are hard to enjoy without guilt! Luckily, chef Vivian Howard has an Oz-approved solution with this new recipe for fried sweet potato skins, loaded with a yummy, unique, and nutritious Bagna Càuda mix! Enjoy these potato skins as an appetizer or a side, and make full use of the potato insides for an easy side in another healthy dish!
- 1 roasted sweet potato, flesh scooped out and reserved for another use
- 1 tbsp vegetable oil
- pinch of kosher salt
- 15 anchovies, minced
- 1/2 cup shallots, minced
- 1/2 tbsp chili flake
- 1 tbsp garlic, grated
- 1/2 cup olive oil
- 1 lemon, zest and juice
1. Cut your sweet potato skins into strips or wedges. Add enough oil to a sauté pan so that it reaches about a third of an inch up the pan's sides.
2. Heat the oil over medium heat and brown the skins on both sides. Some parts of the skin will be browner than others. Drain the skins on paper towels and season them liberally with kosher salt.
3. To make the Bagna Càuda, simply combine all of the ingredients and spoon over warm, fried sweet potato skins.