Loaded Sweet-Potato Skins
Martha Stewart
Prep: 20 minutes Total: 1 hour 20 minutes plus cooling
We used flavorful sweet potatoes instead of white potatoes, baked them, and topped them with a drizzle of sour cream and a small amount of crumbled bacon.
Ingredients
* 4 medium sweet potatoes (about 2 pounds total), scrubbed and patted dry
* 1 tablespoon olive oil
* Coarse salt and ground pepper
* 1/4 cup low-fat buttermilk
* 1/4 teaspoon sweet paprika, plus more for garnish
* 4 slices bacon
* 1/4 cup reduced-fat sour cream
* 1 scallion, sliced, for garnish
Directions
1. Preheat oven to 450 degrees. On a rimmed baking sheet, rub sweet potatoes with oil; season with salt and pepper. Bake until tender, 40 to 45 minutes. Let cool on sheet (keep oven on).
2. Halve sweet potatoes lengthwise; scoop out 1/3 cup flesh from each half into a medium bowl. Add buttermilk and paprika to bowl. Mash until smooth; season with salt and pepper. Stuff sweet-potato skins with filling. (To store, refrigerate, up to 2 days.)
3. Arrange sweet-potato skins on sheet; bake until lightly browned around edges, about 15 minutes.
4. Meanwhile, in a skillet, cook bacon over medium until crisp, 5 to 8 minutes. Drain on a paper-towel-lined plate; crumble. Stir together sour cream and 2 tablespoons water; drizzle over sweet-potato skins. Garnish with bacon, paprika, and scallion; cut in half to serve.