Sweet Potato No Skins
My family loves eating potato skins, so I wanted to make them a healthier version. Let me tell you I succeeded all my expectation with this recipe! They are so filling & delicious that I get a request to make them more than once a week. When I make them I actually double the seasoning mix & use half on one side of the potato & then 1/2 on the other…just be warned they will be spicy because of the cayenne, so if you don’t like things hot, I would cut back on that.
When I am making these just for me I cut the cheese in 1/2 (a little can go a very long way) & I always add my Creamy Garlic Dipping Sauce…
- 1 medium sweet potato peeled & cut into 1"-thick rounds
- 1 tsp olive oil
- 1⁄8 tsp sea salt
- 1⁄8 tsp garlic powder
- 1⁄8 tsp cayenne, or to taste
- 2 oz all-natural 2% Cheddar cheese finely shredded
- 2 slices turkey bacon – cooked & crumbled or you can sub 2 tsp all-natural bacon bits
- 2 green onions, chopped
- Preheat the oven to 450°F.
- Line a baking sheet with nonstick foil.
- In a large glass or plastic mixing bowl (I used a Ziploc bag), toss the potatoes and oil together until the potatoes are well coated.
- Place the potato rounds in a single layer on the prepared pan so they do not touch. (this is important because if they touch they will bake & can get mushy. If they don’t touch they will roast_
- Mix the salt, garlic powder, and cayenne together & sprinkle evenly over the top of the potatoes. Bake them for 10 minutes.
- Flip them and bake for 7 to 9 minutes longer, or until they are tender inside and starting to brown lightly on the outside.
- Push the potato rounds together so that they touch and you can easily top them in a single, even layer. First place the cheddar, then the bacon bits, and then the scallions over the rounds.
- Bake for 2 to 3 minutes, or until the cheese is melted.
- Serve immediately. If desired You can top with the yogurt on top of each, or make up some of my YUMMY creamy garlic dipping sauce to top with or dip in.