Healthy Sweet Potato Skins
Total Time
1 hour 20 mins
Prep Time
20 mins
Cook Time
60 mins
Rating
4.7 out of 5 stars
(67)
Ingredients
2-3 servings
- 2 medium or large sweet potatoes
- 1 1/2 tablespoons butter
- 1 shallot, minced
- 1 bag fresh baby spinach
- 1/4 cup light sour cream or Greek yogurt
- 2 ounces light cream cheese
- 1 cup chickpeas
- 1/4 cup shredded Mozzarella cheese
- Salt and pepper to taste
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Preparation
Step 1
Bake sweet potatoes at 350°F for 45-60 minutes, or until fork tender.
Step 2
Cut sweet potatoes in half and let cool for 5-10 minutes. While cooling, saute the shallots with butter over medium heat until translucent. Add fresh spinach and heat for 2-3 minutes until spinach has cooked down. Set aside.
Step 3
Scrape the sweet potato out of the peel, leaving a thin layer inside with the skin. Mash the sweet potato with cream cheese and sour cream. Stir in chickpeas, spinach, and salt and pepper.
Step 4
Coat potato skins with a drizzle of oil and bake for about 5 minutes to get a crispier outside. Remove from oven, fill each skin with the sweet potato mixture, and top with shredded Mozzarella cheese. Bake again for 10-15 minutes, or until cheese is melted and filling is heated through.
Step 5
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Chef's notes
I’ve also topped these with bacon!
For less stringy, more melty cheese, try Gouda!
