Loaded Sweet Potato Skins are a tasty and healthy way to celebrate the big game. They’re a huge crowd-pleaser!
Ready in 1h 15m
I used to be a diehard sports fan. The evidence of this past fangirling is well-documented in the archives here (please don’t go back and read, my archives are so embarrassing). But something changed when I became a parent (so many things changed, really), and I just am not as into sports as I used to be.
I’m not sure where the connection is—maybe a lack of free time—but something about bringing a little nugget into the world made me mostly uninterested in what was going on on the field/court/track. I still watch a hockey game every now and again, and I do keep up with college basketball—but not with the passion I once had. I’m just not really into any of it. If someone offered me free tickets to a Blackhawks game, I wouldn’t turn them down, but I’m not going out of my way to plan spontaneous weekend trips up to Chicago to catch a game (also documented in my archives).
I doubt this is a permanent change. Sports are such a part of my family and regional culture that it’s hard to escape their draw. Maybe once Juni is a little older and can sit still and enjoy them with us, we’ll be back to our rooting and cheering ways, but for now, I’m just gonna focus on the one sports-related thing that will never go out of style with me—game day food!
Even though my sports passion isn’t as strong as it used to be, I still love getting together with friends and family to watch games because I still get to drink good beer and eat delicious game day snacks. Seriously. Sports food is the best food. I lovvveeee me some game day eats!
Your typical game day food isn’t always the healthiest. Tons of cheese. Lots of meat. A deep-fried dish or two. And that’s totally fine, in moderation. But if you want to try a healthier game day spread, I have a ton of great ideas for you! You can make game day eats healthy enough to eat for every game day—no moderation needed!
These Lentil Enchilada Cups are vegetarian, baked, and totally delicious. My Cold Veggie Pizza recipe is a classic game day option (and even veggie-haters tend to love it). If you want to serve something with a little more umph, try my Slamdunk Sriracha Sliders—spicy, hearty, and, oh yeah, meatless!
Love pizza rolls? How about making your own Baked Homemade Pizza Rolls? You can customize the filling to add in whatever makes your tummy grumble! And my Baked Buffalo Chicken Bites are always a crowd favorite. You have to make the Blue Cheese Yogurt Dip that goes with them—it’s killer! And while we’re on the buffalo kick—my Buffalo Chicken Dip recipe is a ton lighter and healthier than the standard, thanks to a heavy dose of Greek yogurt!
And today’s addition to these healthy game —Loaded Sweet Potato Skins! They are so super yummy that everyone will gobble them up before you can even explain why sweet potatoes are so awesome. If you’re feeding a vegetarian crowd, skip the bacon, and you’ll still get rave reviews!
Both white potatoes and sweet potatoes are good, real food options for your diet. I think there is a lot of talk out there that sweet potatoes are “healthier” for you than white potatoes, and I don’t necessarily agree. Both have their benefits, and like most food, I think a diet rich in variety—including both white and sweet potatoes—is a good plan.
Sweet potatoes do have more fiber, Vitamin A, and calcium, plus they are lower in calories per serving (if you are keeping track of those) than white potatoes. But that’s not why you should make these sweet potato skins (well, not entirely why). It’s because sweet potatoes are crazy yummy!
The sweetness of sweet potatoes are a perfect complement to the salty, savory flavors in these skins. After taking one bite of these, my husband said, “Why would anyone have a regular potato skin when you could have a sweet potato skin?” And that’s the truth. Regular potato skins? Delicious. Sweet potato skins? Off the charts awesome! Enjoy.
- 3 medium-sized sweet potatoes
- 2 tablespoons olive oil or melted coconut oil
- Salt and pepper, to taste
- 4 slices bacon, cooked and crumbled (leave off for veggie skins)
- 1 cup shredded sharp cheddar cheese
- Sour cream and sliced green onions for topping
- Preheat oven to 375°. Poke holes in the sweet potatoes with a fork. And then bake for 30-40 minutes, or until the potatoes are very soft.
- Remove from oven, and let the sweet potatoes cool until you can handle them (10-15 minutes). Increase the oven temperature to 425°.
- Slice the sweet potatoes in half. Scoop out the sweet potato flesh, leaving ¼" to ½" in the skin. Reserve the flesh for another use (it's great topped with a poached egg for breakfast!).
- Place the skins on a baking sheet fitted with a baking mat. Brush with the olive oil or coconut oil. And then sprinkle salt and pepper. Bake in preheated oven for 15-20 minutes, or until the tops are crispy and brown.
- Sprinkle the skins with the crumbled bacon and the cheddar cheese. Bake for an additional 5-10 minutes until the cheese is melted and bubbly. Serve topped with sour cream and sliced green onions.