I’ve always loved potato skins as an appetizer. Cheese, crispy baked potato, sour cream… But the skins you order in restaurants aren’t the healthiest, some weighing in at over 900 calories and 3,000mg of sodium! You can thank the excess cheese and loads of high-sodium bacon for that.
I wanted to try making my own potato skins, but instead of using your typical baker potato, I opted for the healthier sweet potato. I wasn’t sure how the family would react to my healthy creation, but as it turned out, they loved it!
The natural sweetness of the sweet potatoes add a flavor punch. And once you add the cheese, bacon, and green onions, get ready for a party in your mouth.
So, how did I make these healthier than traditional potato skins?
- I used “light” cheese (and a lot less of it!)
- I used turkey bacon which is much lower in calories, sodium, and fat than regular bacon
I thought for sure my husband would recognize the turkey bacon and not want to try these. But I served them to him without saying anything, and he didn’t even notice. My kids loved these too! Whenever I serve the “orange fries,” they always complain about them, but them gobble then up anyway. Kids!
I also served these Sweet Potato Skins with a side of nonfat plain Greek yogurt for dipping.
Oh, and DON’T THROW OUT THE FILLING! Use it to make my favorite Sweet Potato Bran Muffins for a healthy snack 
These Sweet Potato Skins make the perfect healthy appetizer, or you could even serve them as a side dish with dinner.
Ingredients
- 2 sweet potatoes, unpeeled
- 2 tsp extra virgin olive oil
- 1/2 tsp sea salt
- 3/4 cup shredded light Tex-Mex cheese
- 3 slices turkey bacon, cooked crisp and chopped
- 2 Tbsp minced green onions
- nonfat plain Greek yogurt for dipping (optional)
Instructions
Preheat oven to 400F. Wash sweet potatoes, pat dry, and prick all over with a fork. Place in oven and bake for approximately 60 minutes, or until potatoes are fork tender. Remove from oven and cut in half lengthwise, let cool for 10 minutes.
Scrape the sweet potato flesh out of the peel, leaving a medium-sized layer of flesh inside the peel so that it can stand up on it's own. (I reserved the flesh for my Sweet Potato Bran Muffins)
Place skins on a baking sheet. Pour olive oil into a small dish and brush both sides of the skins. Sprinkle with the sea salt. Bake for another 5 - 10 minutes, or until nice and crispy.
Remove skins from the oven and sprinkle with cheese, bacon, and onions. Return to oven for 10 minutes, or until cheese is melted and skins are crispy.
Serve with nonfat plain Greek yogurt if desired.
Notes
Cal: 30 Fat: 2g Carbs: 3g Protein: 2g Fiber: 1g Sodium: 101mg
Weight Watchers Points Plus: 1
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