Turkey Bacon Loaded Sweet Potato Skins
Thanksgiving spreads famously cater to sweet potatoes loaded with sugar and butter in casseroles and candied dishes, but there are other delicious and healthier ways to enjoy the holiday favorite. This recipe relies on the natural sweetness of the potatoes and uses olive oil instead of butter to limit saturated fat. Crowd-pleasing side dishes aren’t just about taste — the pops of color from the green onion and sriracha make this recipe stand out from the rest.
- 4 medium sweet potatoes, skin on
- 3 strips turkey bacon
- 3 Tbsp. milk
- 1 Tbsp. olive oil
- Salt and pepper to taste
- ¼ cup shredded mozzarella cheese
- ½ cup cheddar cheese
- Garnish: chopped green onion and optional sriracha
Turkey Bacon Loaded Sweet Potato Skins — Makes 8 Skins
1. Preheat oven to 400 degrees. Pierce sweet potatoes with a fork in 4-5 places. Cook for 45-50 minutes or until tender.
2. While sweet potatoes are cooking, sear turkey bacon until crispy, then let cool and crumble or chop.
3. Let potatoes cool for 15 minutes, then cut in half lengthwise. Scoop out the sweet potato flesh into a bowl, leaving the skin intact.
4. Combine sweet potato contents with milk, olive oil, salt and pepper to taste until well-combined.
5. Fill each potato skin with the sweet potato mixture, leaving some room for cheese. Top with cheese and bake for another 10-15 minutes or until cheese has melted.
6. Top skins with turkey bacon, chopped green onion and optional sriracha. Enjoy!